tag:blogger.com,1999:blog-16458195998174509672018-03-05T17:36:27.803-08:00gastronomic nomad"When we eat together, when we set out to do so deliberately, life is better, no matter your circumstances."
- Thomas Keller, Ad Hoc At Homegastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-1645819599817450967.post-87206531718882295432012-08-27T14:53:00.000-07:002012-08-27T14:53:38.273-07:00Salted Caramel Espresso Brownies<br /><br />Over the weekend, I posted a blog on one of New York City's most unique dining experiences, <a href="http://gastronomicnomad.blogspot.com/2012/08/diner-en-blanc-new-york-take-two.html">Dîner en Blanc</a>. While I would love to put up every recipe that I made for the evening, I am forced to just choose 1 recipe from the evening that I thought was really special and decadent. Of course, if there was anything from the menu that evening that looked particularly appealing to you, feel free to send me a message and I will be happy to share!<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-46dCdlq2E7Q/UDvX58OodjI/AAAAAAAABM4/L866RV5UHoY/s1600/eye-white25.JPG"><img border="0" src="http://4.bp.blogspot.com/-46dCdlq2E7Q/UDvX58OodjI/AAAAAAAABM4/L866RV5UHoY/s640/eye-white25.JPG" /></a></div><br />Now, onto dessert...always a very dear and special subject for me! I am one of those people who no matter how full I am will always save a bit of room for dessert, even if I can only eat no more than a bite. A full meal to me always comprises of appetizer, main entrée and dessert. I can skip on soup/salad, but dessert is a given even if not eaten at the same restaurant.<br /><br />For Dîner en Blanc, I wanted to create an easy but over-the-top dessert that would transport easily and keep in case it did turn out to be a hot summer day. I played around with a bunch of ideas before finally deciding on this salted caramel espresso brownie. <br /><br />I found a recipe on one of my favorite blogs, Brown Eyed Baker's, for <a href="http://www.browneyedbaker.com/2010/08/16/salted-caramel-brownies/" target="_blank">salted caramel brownies</a>.&nbsp; I always head over there when I'm in the need for some good baked goods porn. And Michelle never disappoints!&nbsp; I had to make a good amount of adjustments to the recipe due to pure laziness of going to the supermarket to pick up the key ingredients I was missing like white sugar, milk and eggs.&nbsp; I know. This happens A LOT!&nbsp; I was a bit nervous especially about my caramel sauce, but ended up loving that dark, caramel flavor from the coconut milk. <br /><br />If you remember, a few months back I made a batch of <a href="http://gastronomicnomad.blogspot.com/2012/02/double-coconut-brownies.html" target="_blank">brownies with coconut milk</a> because I ran out of milk and heavy cream.&nbsp; It ended up being such a great addition that I knew it would work well here as well.&nbsp; The coconut milk gave the brownies a super moist, fudgy texture; the espresso a smoky flavor that brought out the dark chocolate, as well as giving us a small jolt of caffeine to finish the meal.&nbsp; Topping it with the espresso-salt mixture I had picked up on one of my travels this summer was the perfect foil for the brownie. If you don't have it on-hand, you can make your own mixture using equal ratio espresso granules to coarse kosher salt.&nbsp; Or you can also just top it with any flaky sea salt you have in your kitchen: fleur de sel, Maldon, Himalayan pink or Hawaiian black sea salt.&nbsp; If you're a salt whore like me, you'll have as much fun experimenting with salt in your food as I do.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6wS-TS1pc2w/UDvVVuT6JSI/AAAAAAAABMI/uGGtJLE1D1c/s1600/IMG_1330.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="http://1.bp.blogspot.com/-6wS-TS1pc2w/UDvVVuT6JSI/AAAAAAAABMI/uGGtJLE1D1c/s640/IMG_1330.JPG" width="640" /></a></div><br />I hope you enjoy these brownies as much as we did! Have it with a glass of virgin milk and all the flavors will really explode.<br /><br /><div style="text-align: center;"><span style="font-size: large;"><b>SALTED CARAMEL ESPRESSO BROWNIES</b></span></div><div style="text-align: center;"><i>Makes 16 bars</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>*Adapted from Brown Eyed Baker</i></div><br /><u><b>INGREDIENTS</b></u><br />7 ounces dark bittersweet chocolate chips<br />5 tablespoons unsalted butter, cut into quarters<br /> 3 tablespoons instant espresso granules<br />1 tbsp local honey <br />2 large eggs <br />1/2 cup white granulated sugar<br />1/2 cup light brown sugar<br /> 2 teaspoons vanilla extract<br />1/2 cup light coconut milk<br /> ½ teaspoon salt<br /> 1 cup all-purpose flour<br /> Salted Caramel Sauce (recipe follows) <br />Espresso-salt or flaky sea salt<br /><br />For Salted Caramel Sauce:<br />1/2 cup light brown sugar<br />2 tablespoons unsalted butter<br />1/2 teaspoon sea salt<br />1/2 cup light coconut milk<br /><br /><u><b>DIRECTIONS</b></u><br />1. <i>For sauce:</i> In a small saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Add in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. To keep from burning, remove the pan from the heat and pour in the coconut milk immediately (if it bubbles, you are doing it correctly). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. <br /> <br />2. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease an 8-inch baking pan lightly with butter to avoid sticking.<br /><br />3. In a medium heatproof bowl, melt chocolate and butter in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth. This should take 3 30-second intervals. Whisk in the espresso and honey until smooth. Set aside to cool. <br /><br />4. In a medium bowl, whisk together the eggs, sugars, vanilla, coconut milk and salt until combined. Whisk the warm chocolate mixture into the egg mixture; make sure the chocolate is not hot otherwise it can curdle the egg mixture. Stir in the flour until just combined, do not overmix. <br /><br />5. Pour half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a toothpick, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of espresso-salt on top evenly. <br /><br />6. Bake until slightly puffed, 35 to 40 minutes. Use a toothpick and insert in center; if it is not coated in batter, if it is ready to take out. Cool on a wire rack to room temperature, about 1-2 hours; this will make it easier to cut smoothly. Cut into squares or triangles like I did. Brownies can be stored in an airtight container at room temperature or refrigerated and brought up to room temperature when ready to serve. Use the leftover salted caramel sauce to drizzle over the brownies if you like.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Mc7I2HEer8o/UDvVXxu0tFI/AAAAAAAABMQ/O9TlrQiy2m4/s1600/IMG_1332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Mc7I2HEer8o/UDvVXxu0tFI/AAAAAAAABMQ/O9TlrQiy2m4/s640/IMG_1332.JPG" width="640" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com1tag:blogger.com,1999:blog-1645819599817450967.post-59823780251430081042012-08-25T20:36:00.001-07:002012-08-25T20:36:11.003-07:00Dîner en Blanc New York: Take Two!<a href="http://3.bp.blogspot.com/-hzAE-gH7UjU/UDmC9TlVTaI/AAAAAAAABJg/P1xINfe-Lw0/s1600/IMG_1191.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-hzAE-gH7UjU/UDmC9TlVTaI/AAAAAAAABJg/P1xINfe-Lw0/s400/IMG_1191.jpg" width="300" /></a>Last year, New York was introduced to the cult Parisian pop-up dinner: <a href="http://gastronomicnomad.blogspot.com/2011/08/diner-en-blanc-parisian-pop-up-dinner.html" target="_blank">Dîner en Blanc</a>.&nbsp; This is year two for me and will hopefully be a long standing annual tradition. Logistics for the first year was, to say the least, rife with logistical problems.&nbsp; 1,300 available spots and over 30,000 people who logged onto the website to around the same time to register for a coveted spot; which obviously caused the system to crash and angry, confused registrees who were unsure if their spot had been confirmed.&nbsp; This year's registration process went much smoother with last year's attendees getting first dibs followed by those refunded last year and lastly, new attendees.&nbsp; To accommodate the demand, the coordinators increased the number of seats to 3,400 participants!<br /><br />Those who registered for a table for themselves and a fellow diner were given the option of selecting a group leader from various points in the city. Then, you are given the strict list of requirements for the event which was the same as last year.&nbsp;<br /><br />Each guest must wear WHITE and only white, no cream or ivory (though plenty of that did abound).&nbsp; Each table is also required to bring:<br /><ul><li>1 portable table</li><li>2 white chairs</li><li>White tablecloth &amp; linens</li><li>Glassware (real glass, no plastic)</li><li>Dinnerware (real plates, no plastic)</li><li>Silverware</li><li>White picnic basket </li><li>Electric candle</li><li>Flowers (optional and only color allowed) </li></ul>Alcohol must be purchased from the provided caterer due to New York State requirements. Some reckless (and smart!) New Yorkers smuggled some of their own alcohol in.&nbsp; I smelled my neighbors whiskey with a little jealousy. A catered dinner is also available to purchase though you are encouraged to bring your own.&nbsp; Of course, yours truly provided the bounty for the evening!&nbsp; <br /><br />Fully stocked and somewhat more prepared as to what to expect this year, I headed out of the office all dressed in white feeling fresh and summery.&nbsp; The weather was cooperating with us in New York and it was a glorious 80 degrees Fahrenheit this past Monday. By the time I had argued with my taxi driver for going the wrong way and then missing the turn to the street I had asked to dropped off at (not an uncommon occurrence in New York I must warn you), I was grumpy and slightly sweaty from getting off a block from where I had asked with my rolling cart, portable table, chairs, picnic basket and cooler.&nbsp; I shrugged it off to adventure and packed everything up to carry the last block and meet my fellow diner, Susan.<br /><br />After checking in with our group leader and waiting around for the entire group to arrive, we were informed that we would definitely be heading into the subway.&nbsp; I was still hopeful at this point that it wouldn't happen and we would just walk a longer distance since that was what had happened last year.&nbsp; Unfortunately, we found hundreds of us descending into the New York subway during afternoon rush hour in Herald Square. Nightmare!&nbsp; It seemed that various groups had converged in the subway.&nbsp; So in the melee there was a brief panic as we lost sight of our intrepid group leader in the sea of white and annoyed commuters.&nbsp;<br /><br />We all managed to squeeze on to the uptown 1 train and vaguely heard the instruction that we were getting off at 59th St-Columbus Circle. My heart skipped a beat. Yay! We must be heading to Central Park!!&nbsp; My favorite place in the world. And MUCH closer to home than last year's dinner location at Battery Park City.&nbsp; After the last struggle of lifting all of our stuff up the stairs and back onto level ground, our group headed off and entered the park.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-DQw0KvP62cA/UDmE4XpUn7I/AAAAAAAABKw/XJM3MlvdYAE/s1600/IMG_4410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-DQw0KvP62cA/UDmE4XpUn7I/AAAAAAAABKw/XJM3MlvdYAE/s400/IMG_4410.jpg" width="298" />&nbsp;</a></div><div style="text-align: center;">&nbsp; </div>&nbsp;We winded our way through the parks on the path...leading right out of the park at 66th St. At this point, we figured the only place that could accommodate our party was Lincoln Center. And this time, we were correct!<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-OPB7T6zVHUw/UDmE6q7yqiI/AAAAAAAABK4/Z8uL5YpntII/s1600/IMG_4415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-OPB7T6zVHUw/UDmE6q7yqiI/AAAAAAAABK4/Z8uL5YpntII/s400/IMG_4415.jpg" width="298" /></a></div><br />With its white concrete walls and modern clean lines, Lincoln Center was the perfect splashy back drop for this magical night.&nbsp; Last year, we had the New Jersey skylines and sunset over the Hudson River. And it was really beautiful and romantic.&nbsp; But Lincoln Center had its own charm and quintessential New York.&nbsp; Larger than life, modern and dramatic. After setting up in our designated areas, diners started pulling food out of their baskets, setting tables and finally wine corks popped (after an hour waiting to pick up in line).&nbsp;<br /><br /><div style="text-align: center;">&nbsp;<a href="http://1.bp.blogspot.com/-8W1bT7QwUcI/UDmCaAdQNQI/AAAAAAAABI4/BZXWJ8WrDCQ/s1600/IMG_1173.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-8W1bT7QwUcI/UDmCaAdQNQI/AAAAAAAABI4/BZXWJ8WrDCQ/s640/IMG_1173.jpg" width="480" /></a></div><br />Then, the real fun began when strangers dining next to you became your buddies and every one started sharing food with each other.&nbsp; It is when this happens that all of the hassle of lugging your own dining area and food becomes irrelevant.&nbsp; In a city this big, it is so amazing to find these random connections through one of the city's most unique events.<br /><br /><div style="text-align: center;">&nbsp;<a href="http://2.bp.blogspot.com/-rC3CQ1WK9T0/UDmCyCpYOkI/AAAAAAAABJQ/kRhjPpSNv0U/s1600/IMG_1181.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-rC3CQ1WK9T0/UDmCyCpYOkI/AAAAAAAABJQ/kRhjPpSNv0U/s320/IMG_1181.jpg" width="240" /> </a><a href="http://4.bp.blogspot.com/-Td2B3sNAXcw/UDmCpcIyOhI/AAAAAAAABJI/TSKMahZQK4Q/s1600/IMG_1179.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Td2B3sNAXcw/UDmCpcIyOhI/AAAAAAAABJI/TSKMahZQK4Q/s320/IMG_1179.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_kQ5UCAsVh8/UDmWC1NdJqI/AAAAAAAABLg/eHDmMCt8Gjk/s1600/IMG_1244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="http://1.bp.blogspot.com/-_kQ5UCAsVh8/UDmWC1NdJqI/AAAAAAAABLg/eHDmMCt8Gjk/s640/IMG_1244.JPG" width="640" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I admit I had some table envy with what came out of some of these baskets and next year plan on upping the ante a bit despite the annoyance of carrying it.&nbsp; Below is the my menu for the evening:<br /><br /><div style="font-family: inherit;"><u><b>AMUSE BOUCHE</b></u></div>Watermelon Gazpacho Shooters with Pickled Shrimp<br /><br />&nbsp;<a href="http://2.bp.blogspot.com/-r7Hmf_JgQ7k/UDmCg6qGojI/AAAAAAAABJA/NAN1qIXeLCw/s1600/IMG_1175.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-r7Hmf_JgQ7k/UDmCg6qGojI/AAAAAAAABJA/NAN1qIXeLCw/s400/IMG_1175.jpg" width="300" /></a><br /><br /><u><b>FIRST COURSE</b></u><br />Chicken liver mousse with fresh bread<br /><br /><u><b>MAIN COURSE</b></u><br />Herbed Tomato Tart<br />Roasted Salmon Stuffed with Preserved Lemon Relish on Bed of Pea Shoots<br /><br /><a href="http://2.bp.blogspot.com/-caSMKs7XIkc/UDmC5KXwheI/AAAAAAAABJY/QliFkDGiIdg/s1600/IMG_1184.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="http://2.bp.blogspot.com/-caSMKs7XIkc/UDmC5KXwheI/AAAAAAAABJY/QliFkDGiIdg/s400/IMG_1184.JPG" width="400" /></a><br /><br /><u><b>DESSERT</b></u><br />Assorted cheeses<br />Fresh Strawberries<br />Salted Caramel Espresso Brownies (check back on Monday for the recipe!)<br /><br />&nbsp;<a href="http://3.bp.blogspot.com/-iy_rooKskIU/UDmEgk0GriI/AAAAAAAABJ4/L6efoyfZNzU/s1600/IMG_1237.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="http://3.bp.blogspot.com/-iy_rooKskIU/UDmEgk0GriI/AAAAAAAABJ4/L6efoyfZNzU/s400/IMG_1237.JPG" width="400" /></a><br /><br />As the evening rolled on, the haunting vocals of the French singer changed to an amazing electric violinist and then the DJ came onto the scene, energizing the evening with body thumping music and getting everyone dancing on their chairs and waving their napkins in the air.&nbsp;<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-TVKDw9faMAE/UDmEaPHMBUI/AAAAAAAABJo/k26ynYPtf0I/s1600/IMG_1197.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-TVKDw9faMAE/UDmEaPHMBUI/AAAAAAAABJo/k26ynYPtf0I/s640/IMG_1197.JPG" width="640" /></a> </div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-134mPN8RfZQ/UDmEdvHoQhI/AAAAAAAABJw/nuGH5smJgJs/s1600/IMG_1213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-134mPN8RfZQ/UDmEdvHoQhI/AAAAAAAABJw/nuGH5smJgJs/s400/IMG_1213.jpg" width="275" /> </a><a href="http://3.bp.blogspot.com/-zGAK1ds9Bzo/UDmEpirZGuI/AAAAAAAABKQ/vRzjIRJJGPs/s1600/IMG_1280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-zGAK1ds9Bzo/UDmEpirZGuI/AAAAAAAABKQ/vRzjIRJJGPs/s400/IMG_1280.jpg" width="300" /></a><a href="http://3.bp.blogspot.com/-134mPN8RfZQ/UDmEdvHoQhI/AAAAAAAABJw/nuGH5smJgJs/s1600/IMG_1213.jpg" style="margin-left: 1em; margin-right: 1em;"></a> </div><br />The perfect quote from the night: "It's like we're at a really amazing wedding!"&nbsp; At one point, a huge conga line even started winding it's way around Lincoln Plaza.&nbsp; Why is it always a conga line?<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-vVh6yb3mBf4/UDmEuH2m2sI/AAAAAAAABKY/1tqOk0TDQ9o/s1600/IMG_1291.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-vVh6yb3mBf4/UDmEuH2m2sI/AAAAAAAABKY/1tqOk0TDQ9o/s400/IMG_1291.jpg" width="300" /> </a><a href="http://3.bp.blogspot.com/-_1PFLtR_Qxg/UDmEyNrZGQI/AAAAAAAABKg/kvGe8e4n9Vw/s1600/IMG_1322.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-_1PFLtR_Qxg/UDmEyNrZGQI/AAAAAAAABKg/kvGe8e4n9Vw/s400/IMG_1322.JPG" width="400" /></a></div><br />All in all it was an amazing night with guests dressed in their finest white attire, some men in dapper white tuxedos and women in white feathered headresses abounded. As diners finished eating, more guests found their way to the sparkling fountain in the middle of the plaza and lounged the rest of the evening, sipping champagne and wine (as we found ourselves).&nbsp;<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-m_3Ja_wJAPU/UDmEi1eY6lI/AAAAAAAABKA/wpKYFI4NhtA/s1600/IMG_1263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-m_3Ja_wJAPU/UDmEi1eY6lI/AAAAAAAABKA/wpKYFI4NhtA/s640/IMG_1263.JPG" width="640" /> </a><a href="http://4.bp.blogspot.com/-I-aIbqH2p0E/UDmElxbD2BI/AAAAAAAABKI/vIhbpzqJkVw/s1600/IMG_1272.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-I-aIbqH2p0E/UDmElxbD2BI/AAAAAAAABKI/vIhbpzqJkVw/s400/IMG_1272.JPG" width="400" /></a></div><br />Another magical evening in New York.&nbsp; Good night and until next year!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PInSZp0QvXQ/UDmE1ncL2aI/AAAAAAAABKo/g_Kj4OcdrLM/s1600/IMG_1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-PInSZp0QvXQ/UDmE1ncL2aI/AAAAAAAABKo/g_Kj4OcdrLM/s640/IMG_1328.JPG" width="640" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.3292248 -74.637687100000008 41.0994808 -73.3742591tag:blogger.com,1999:blog-1645819599817450967.post-64475901270953028082012-07-31T19:08:00.000-07:002012-07-31T19:08:20.517-07:00Dear XXX: My 1st Foodie Penpal PackageTowards the end of last week, I finally received my first Foodie Penpal package from <a href="http://zoeslunchbox.blogspot.com/" target="_blank">Sarah of Zoe's Lunch Box</a>. Since I live in one of the man doorman-less buildings of NYC, it is a constant battle with the USPS and Fedex to leave my package at my door or by the mailbox. This was one of those battles.&nbsp; It took me almost a week before I was able to finally get the mailman to leave my much anticipated package! Arggh. It appears that my penpal this month, <a href="http://bringmemycoffee.com/" target="_blank">Sheri of Bring Me My Coffee</a>, suffered the same thing with USPS who was supposed to receive hers last week.&nbsp; I guess I should be glad it made it all after some horror stories I've heard.&nbsp;<br /><br />Usually my mailbox is full of the usual junk mail, catalogues for things I shouldn't be buying, stray invitations and thank you cards, and a few letters meant for one of my neighbors. Rarely bills actually since I signed up for paperless billing.&nbsp; So it was so wonderful to receive this lovely package from Sarah.&nbsp; I nearly jumped for joy at the goodies I found inside. It is clear that Sarah knows how to pack a lunch box because, boy oh boy, there was a little of everything in the box to fulfill every spectrum of my meals.&nbsp; <br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-WfRbw8WnAfQ/UBh_Oxc35zI/AAAAAAAABHs/JXE2H65s-R8/s1600/IMG_4118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-WfRbw8WnAfQ/UBh_Oxc35zI/AAAAAAAABHs/JXE2H65s-R8/s640/IMG_4118.jpg" width="478" />&nbsp;</a><br /></div><div style="text-align: left;">But before I go into my goodies, let me introduce you to <a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank">Lindsay of the Lean Green Bean</a> who started the Foodie Penpals a little less than a year ago. And to show you the strength of the food blogging community: Foodie Penpals started with only 30 participants in the first month and has grown to close to 2,000 participants in just the US!&nbsp; Incredible. Keep on reading for details below on how to join in the fun. Foodie penpals is open to bloggers and readers alike!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And now back to the fun of my package from Sarah. After I ripped the box open, I found her lovely letter introducing herself to me and telling me a little bit about putting my package together.&nbsp;&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-duRtZsW12B4/UBh_WeBg8TI/AAAAAAAABH0/SVaDUp7veiY/s1600/IMG_4119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-duRtZsW12B4/UBh_WeBg8TI/AAAAAAAABH0/SVaDUp7veiY/s640/IMG_4119.jpg" width="478" /></a> </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-LCals0zsQGg/UBh_fZatGpI/AAAAAAAABH8/R67p7Tf4ikg/s1600/IMG_4121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-LCals0zsQGg/UBh_fZatGpI/AAAAAAAABH8/R67p7Tf4ikg/s400/IMG_4121.jpg" width="298" /></a> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here is a list of everything I found in the box:</div><ul><li>Box of spaetzle (German dumplings) </li></ul><div style="text-align: left;"><a href="http://3.bp.blogspot.com/-xgt-XwkjdO0/UBh-9yTZRPI/AAAAAAAABHc/x7_QsyVvnpk/s1600/IMG_1077.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-xgt-XwkjdO0/UBh-9yTZRPI/AAAAAAAABHc/x7_QsyVvnpk/s320/IMG_1077.jpg" width="240" />&nbsp;</a><br /></div><div style="text-align: left;">I used it to make an easy dinner last night.&nbsp; Popped it onto the stove to bring it to a boil, strained and then threw in a spicy marinara sauce I had leftover and topped it with a bit of basil. Delicious! Enough left over for my lunch the next day.&nbsp; Next time, I'm going to try to make my own <a href="http://www.foodnetwork.com/recipes/tyler-florence/spaetzle-recipe/index.html" target="_blank">spaetzle</a>.</div><div style="text-align: left;">&nbsp;<a href="http://3.bp.blogspot.com/-z2FOFN_eKbs/UBh_H7e07NI/AAAAAAAABHk/qqCr83qIwgY/s1600/IMG_1078.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-z2FOFN_eKbs/UBh_H7e07NI/AAAAAAAABHk/qqCr83qIwgY/s640/IMG_1078.JPG" width="640" /></a></div><br />As part of my breakfast, I enjoyed one of the assorted granola bars included in the package. Cranberry and almond...what's not to love about it! <br /><br /><a href="http://2.bp.blogspot.com/-k8yUAFiywXY/UBh_nilU_FI/AAAAAAAABIE/9GCdHQvpc4g/s1600/IMG_4162.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-k8yUAFiywXY/UBh_nilU_FI/AAAAAAAABIE/9GCdHQvpc4g/s320/IMG_4162.jpg" width="239" /></a><br /><br />For my mid-afternoon snack, I made a nice cup of tea from the assortment of Tazo teas (including my favorite "Passion") and popped open the Pocky sticks and salted corn nuts Sarah sent to go with it. What a lovely break from the day! Completely random, but so are the best things in life I find. <br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-F2d0AxO8_4Q/UBh_tX1sZaI/AAAAAAAABIM/Jr6Ln5x35mE/s1600/IMG_4165.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-F2d0AxO8_4Q/UBh_tX1sZaI/AAAAAAAABIM/Jr6Ln5x35mE/s400/IMG_4165.jpg" width="315" /></a></div><br />Also included in the package but no less enjoyed were: <br /><ul><li>Trader Joe's Wasabi Roasted Seaweed to clear my sinuses. These were pure awesomeness even though I was tearing just a wee bit from the heat. </li><li>Crispy Ginger thins to dip into my cup of tea</li><li>Powdered peanut butter (I am very intrigued by this as I've never seen this! Haven't had a chance to use it yet, but mind you it will be used in creatively deserving of its uniqueness. Ideas will be accepted!)</li><li>Dried fruit including dried star fruit which I've never seen before. Yummy!</li></ul><div style="text-align: left;">It is literally the gift that keeps on giving!&nbsp; I am so excited to continue to eat my way through this thoughtful package that Sarah put together for me and will remember her and her adorable 3-year old, Zoe, with fondness.&nbsp; Stop on over to say hi and check out her post on her Foodie penpal as well as the crazy &amp; inventive lunchboxes she puts together for Zoe.&nbsp; Blue ramen noodles should say it all. Needless to say, Zoe is one lucky little girl. I know that if I had her lunchboxes growing up, I would not be swapping lunches with the kid who was lucky enough to have bologna and cheese or peanut butter and jelly sandwiches. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now for those of you interested in more details on Foodie Penpals!! Here are the details you so patiently waited for while I rambled on in this blog.&nbsp;</div><div style="text-align: left;"><br /></div><div align="center"><a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank" title="The Lean Green Bean"><img alt="The Lean Green Bean" src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/foodiepal_stamp2.jpg" style="border: none;" /></a></div><div style="text-align: left;"><br />-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.</div><div style="text-align: left;"><br />-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! </div><div style="text-align: left;"><br />-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!</div><div style="text-align: left;"><br />-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)</div><div style="text-align: left;"><br />-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. </div><div style="text-align: left;"><br />-Foodie Penplas is open to US &amp; Canadian residents.&nbsp; Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. <br /></div><div style="text-align: left;">If you’re interested in participating for August, please <a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank">CLICK HERE</a> to fill out the participation form and read the terms and conditions. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoy the last days of summer everyone!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com4tag:blogger.com,1999:blog-1645819599817450967.post-29269912829818385142012-07-22T20:32:00.002-07:002012-07-22T20:32:25.902-07:00A New All-American Eat: Lobster Roll Hot DogCAUTION before reading further. &nbsp;If you don't like deliciousness and straight over the top crazy food porn, do not read any further. &nbsp;Pictures may cause your brain to overload in pure excitement and lobster lust. Sneak peak of what is to come with this lobster roll hot dog.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-PBdKC5jXoq0/UAytpI8OosI/AAAAAAAABGU/NXuIaTeFQd8/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PBdKC5jXoq0/UAytpI8OosI/AAAAAAAABGU/NXuIaTeFQd8/s640/IMG_1024.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div>Lobster roll hot dog. &nbsp;Wait. Is that what I really think it is? Yep. I went there. July being National Lobster Month and today, Monday July 23rd, being National Hot Dog Day, I thought there was nothing more appropriate than to combine two of my favorite things to eat during the summer: sweet, luscious lobster tossed in a bit of mayo, lemon juice, baby fennel (okay, I know this is a big no-no to the classic but it was a great addition), and chives topping a juicy grilled all-beef hot dog all wrapped up in a lightly charred buttered brioche bun. &nbsp;No brainer here! &nbsp;The split hot dog acted as a cup to hold the chilled lobster filling in place. &nbsp;The crunch from the baby fennel added some texture to the hot dog. The cool filling and the sizzling hot dog played a nice contrast in temperature.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qkqAn44kixg/UAy9_3Uuv3I/AAAAAAAABHQ/ihnLaqE1AqI/s1600/Photo+Jul+22,+11+32+17+AM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-qkqAn44kixg/UAy9_3Uuv3I/AAAAAAAABHQ/ihnLaqE1AqI/s400/Photo+Jul+22,+11+32+17+AM.jpg" width="343" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">Before shot.</span></i></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-t21s-5ER0Lg/UAyt9qqDVKI/AAAAAAAABG0/sDBDBmLP4R4/s1600/Photo+Jul+22,+11+48+25+AM.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-t21s-5ER0Lg/UAyt9qqDVKI/AAAAAAAABG0/sDBDBmLP4R4/s400/Photo+Jul+22,+11+48+25+AM.jpg" width="298" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>After shot.</i></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BTzB0rlbsGI/UAytaG2CzUI/AAAAAAAABF0/Yn4FV3zgAr0/s1600/IMG_1012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-BTzB0rlbsGI/UAytaG2CzUI/AAAAAAAABF0/Yn4FV3zgAr0/s400/IMG_1012.JPG" width="400" /></a></div>There is a plethora of lobster roll options in NYC from <a href="http://www.lukeslobster.com/" target="_blank">Luke's Lobster</a>&nbsp;to <a href="http://www.lobsterbarnyc.com/" target="_blank">Ed's</a> or <a href="http://www.google.com/search?client=safari&amp;rls=en&amp;q=red+hook+lobster+pound&amp;ie=UTF-8&amp;oe=UTF-8" target="_blank">Red Hook Lobster Pound</a>. &nbsp;And the best part is that they all come to your door with their mobile trucks. &nbsp;The argument on who serves the best lobster roll will always be hotly contested by their loyal fans. But none of them offer lobster on grilled hot dogs!<br /><br />This year, the <a href="http://gothamist.com/2012/07/20/why_the_dirt_cheap_lobster_glut_won.php" target="_blank">cost of lobster is at an all-time low</a>&nbsp;due to an excess in the lobster population because of our warm winter. &nbsp;Supply and demand working in tandem. &nbsp;:) &nbsp; So there is no excuse why you can't gather the family together and indulge in this decadent take on two all-American classics. &nbsp;While I may not be heading to Maine this summer, I can bring a little bit of Maine to me with some fresh Maine lobster. &nbsp;Isn't the world we live in grand?<br /><br />Happy lobster-dog day!!<br /><br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">LOBSTER ROLL HOT DOG</span></b></div><div style="text-align: center;"><i>Serves 2</i></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-ly1sR6gYUIo/UAytlOobBzI/AAAAAAAABGM/3Ah_1bgyuvM/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ly1sR6gYUIo/UAytlOobBzI/AAAAAAAABGM/3Ah_1bgyuvM/s640/IMG_1022.JPG" width="640" /></a></div><b><u><br /></u></b><br /><b><u>INGREDIENTS</u></b><br />Meat from 1 1/4 lb fresh Maine lobster, cut into rough chunks<br />1 tbsp baby fennel stalk, chopped finely<br />2 tbsp mayonnaise<br />1 tsp fresh lemon juice<br />Pinch of salt and freshly ground black pepper<br /><br />2 top-split hot dog buns (or regular hot dog buns with ends cut off)<br /><br />1/2 tbsp unsalted butter<br />2 all-beef hot dog franks, split down the center<br />1 tsp chives, snipped<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-01Ttd6d2oSk/UAyt4SpqOkI/AAAAAAAABGk/m7eiZIkbHcw/s1600/Photo+Jul+22,+11+32+09+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="http://1.bp.blogspot.com/-01Ttd6d2oSk/UAyt4SpqOkI/AAAAAAAABGk/m7eiZIkbHcw/s640/Photo+Jul+22,+11+32+09+AM.jpg" width="640" /></a></div><br /><b><u>DIRECTIONS</u></b><br />1. In a medium size bowl, mix lobster, baby fennel, mayo and lemon juice together. Season with salt and pepper to taste. Chill in refrigerator until ready to use.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-PFyAplKmGMA/UAytdzYK_pI/AAAAAAAABF8/AZWyLtk5tck/s1600/IMG_1017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PFyAplKmGMA/UAytdzYK_pI/AAAAAAAABF8/AZWyLtk5tck/s320/IMG_1017.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div>2. &nbsp;In a skillet, melt butter over medium-high heat and grill outside and top of the bun, approximately 2-3 minutes per side. Remove from skillet and reserve on side until the hot dog is ready.<br /><br />3. &nbsp;In same skillet, butterfly the split hot dogs and grilled both sides of the frank until lightly charred and cooked, approximately 4-5 minutes per side.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-m5FM7Iob5-A/UAythfBn3TI/AAAAAAAABGE/F4Sli5o5U3s/s1600/IMG_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-m5FM7Iob5-A/UAythfBn3TI/AAAAAAAABGE/F4Sli5o5U3s/s320/IMG_1020.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div>4. &nbsp;Remove hot dog and put a frank in each bun. &nbsp;Top with the reserve lobster and fill into the split top of the dog. Using kitchen shears, snip chives on top of each hot dog. Serve immediately with kettle chips and pickle slices.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ivj_dlAwopI/UAytrsGGzSI/AAAAAAAABGc/tPNvTEZTSEg/s1600/IMG_1027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Ivj_dlAwopI/UAytrsGGzSI/AAAAAAAABGc/tPNvTEZTSEg/s640/IMG_1027.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>I see that drool sliding down the side of your mouth.</i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1mbjoohhDNc/UAyuAJ9rDrI/AAAAAAAABG8/tUyLjJDfcuw/s1600/Photo+Jul+22,+12+31+42+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-1mbjoohhDNc/UAyuAJ9rDrI/AAAAAAAABG8/tUyLjJDfcuw/s640/Photo+Jul+22,+12+31+42+PM.jpg" width="558" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Just halfway through and I am one satisfied, happy girl.</i></td></tr></tbody></table><br /><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com4tag:blogger.com,1999:blog-1645819599817450967.post-25386325564887198862012-07-19T08:09:00.001-07:002012-07-19T08:09:23.857-07:00Spicy Moroccan Carrot-Kale SaladYes, I have been on a kale and spice kick lately as you can tell. From my <a href="http://gastronomicnomad.blogspot.com/2012/07/spicy-kale-pancetta-pizza.html" target="_blank">spicy kale-pancetta pizza</a> to my kale-parsley berry juices, never mind all my pasta with kale and kale chips I've been making. It has become a staple in my refrigerator. &nbsp;In fact, I'm in a bit of a tizzy since my fridge is kale-free at the moment. The horror!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QtQqyOwa0pQ/UAghNVSw8xI/AAAAAAAABFo/Ii7y2cZJEIU/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-QtQqyOwa0pQ/UAghNVSw8xI/AAAAAAAABFo/Ii7y2cZJEIU/s640/IMG_0748.JPG" width="640" /></a></div><br />For my Moroccan-themed dinner for my friend Maria, I decided to make a spin on the traditional Moroccan carrot salad with this spicy Moroccan carrot-kale salad as my side dish because she is as obsessed with kale and spice as I am. I decided to use the <a href="http://nymag.com/restaurants/recipes/inseason/22302/" target="_blank">recipe</a> from my favorite <a href="http://www.taimfalafel.com/" target="_blank">Taïm</a> falafel truck (who I first introduced <a href="http://gastronomicnomad.blogspot.com/2011/06/zagats-1st-annual-food-truck-frenzy.html" target="_blank">here</a>) because I knew they wouldn't fail me.<br /><br /><br />This is such an easy and delicious make-ahead recipe! Since my dinner was on a weeknight, I knew I'd be short on time. &nbsp;I made this the night before so the flavors could soak into the carrots and kale. If you love garlic and heat, you will love this recipe. I accidentally dumped more pimient d'espelette than the recipe called for, but it was perfect. &nbsp;It has an intense garlicky flavor with a slow heat when you first bite into the carrot/kale. So addictive! If you don't watch yourself, you will just find your fork stabbing into air in the bowl. It is THAT good. <br /><br />Thank you Taïm for my new favorite treat!<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">SPICY MOROCCAN CARROT-KALE SALAD</span></b></div><div style="text-align: center;"><i>Serves 4</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Adapted from Taïm</i></div><div><br /></div><b><u>INGREDIENTS</u></b><br />1 pound carrots, peeled &amp; sliced 1/4"<div>1 cup kale, chopped into 1 inch pieces including stems<br />4 tablespoons olive oil<br />1/2 tablespoon cumin<br />3/4 tablespoon pimient d'espelette or hot paprika (increase/decrease according to your heat preference)<br />1/2 tablespoon salt<br />1/2 teaspoon sugar<br />1/2 teaspoon freshly ground mixed peppercorns<br />3 cloves garlic, thinly sliced<br />3 tablespoons rice wine vinegar<br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-s9QRoMJbdnQ/UAgg1d21OpI/AAAAAAAABFY/9QB_t9GcnwI/s1600/IMG_0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-s9QRoMJbdnQ/UAgg1d21OpI/AAAAAAAABFY/9QB_t9GcnwI/s400/IMG_0711.JPG" width="400" /></a></div><div><br /><b><u>DIRECTIONS</u></b></div><div>1. Place carrots &amp; kale in a large pot of cold water and bring to a boil, cooking until slightly tender, approximately 10 minutes.&nbsp;</div><div><br /></div><div>2. Drain and place carrots in an ice-water bath until cool.</div><div><br /></div><div>3. &nbsp;In a large pan, sauté the carrot slices and kale in a single layer with 1 tbsp olive oil until slightly brown on both sides.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>4. &nbsp;In a bowl, add carrots, kale and remaining ingredients and mix well. Refrigerate overnight or at least up to 3 hours to allow flavors to come together.<br /></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-UaW_q9Eov6A/UAghA-xIKWI/AAAAAAAABFg/TyTqqiN4Rfk/s1600/IMG_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="497" src="http://1.bp.blogspot.com/-UaW_q9Eov6A/UAghA-xIKWI/AAAAAAAABFg/TyTqqiN4Rfk/s640/IMG_0746.JPG" width="640" /></a></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com1tag:blogger.com,1999:blog-1645819599817450967.post-17951914178502309712012-07-12T18:49:00.003-07:002012-07-12T18:49:36.768-07:00Spicy Kale-Pancetta PizzaUp a few years ago, I rarely ate pizza. I was lucky if I had it more than three times a year. It wasn't that I didn't like pizza. But it just never induced any orgasmic cravings. <br /><br />Then, I discovered <a href="http://www.motorinopizza.com/" target="_blank">Motorino</a> in the East Village of New York. Seating no more than 40 people, it is a small dining room on a quiet side street near Alphabet City. On my very first visit, I was blessed to have the chance to order their ramp pizza. It was a revelation with so many layers of flavor, sweet tomato sauce, burnt earthy ramps and thin, crispy blistered crust. In fact, it was so good that I didn't notice it had no cheese! A no no for me usually. The only reason why I even noticed was because my fellow diner pointed it out to me. &nbsp;Their ramp pizza made such an impression on me that I decided to make <a href="http://gastronomicnomad.blogspot.com/2012/05/ramp-wild-leek-pesto-pizza.html" target="_blank">my own version</a> later.<br /><br />Food should just be this good where years later I can still salivate at the memory of if as I'm typing away. &nbsp;&nbsp;So with Motorino followed a slew of boutique pizzerias in NYC including <a href="http://www.co-pane.com/">Co.</a> and <a href="http://www.artichokepizza.com/">Artichoke Basille's </a>for their famed artichoke pizza. If there was a buzz on a pizzeria in the local food mills, you could find me there.<br /><br />With my <a href="http://gastronomicnomad.blogspot.com/2012/05/ramp-wild-leek-pesto-pizza.html">last pizza recipe</a> on this blog, I found myself really happy for the first time with my pie. It was good before. &nbsp;But now, I can happily sit down with two (maybe three!) slices and close my eyes in happy bliss. Three things I figured out in my pizza eating that I believe are key to a <i><u>GOOD</u></i> pizza: (1) crust (2) sauce and (3) high heat which leads right back again to (1). &nbsp;Just a warning now to stop scrolling in case you want to be subjected to excessive pizza porn.<br /><br />I had excess kale and pancetta sitting around in my fridge. The kale because I have a recent obsession for using it in my juice and because it is just so tasty. The pancetta I had just because I had a craving. With my leftover roma tomatoes, I used it to create a sweet &amp; spicy arrabbiata sauce as the base for my pizza.<br /><br />The scorching heat from the oven created a gorgeous crust to the pie and the kale a nice, smoky crunch. &nbsp;The heat from the arrabbiata sauce paired with the pancetta, kale, salty parmesan and gooey mozzarella was the perfect match. &nbsp;And plus, don't you just feel healthy anytime you eat kale? &nbsp;:) &nbsp;It takes some of that guilt away. &nbsp;Isn't it the perfect pie? <br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-pjJYmv9SryY/T_96rwiIWMI/AAAAAAAABFA/DEX4z8eU8ik/s1600/IMG_0694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-pjJYmv9SryY/T_96rwiIWMI/AAAAAAAABFA/DEX4z8eU8ik/s640/IMG_0694.JPG" width="640" /></a></div><br />Don't let the door hit you on your way out. This one is all MINE!!<br /><br />If you prefer to tone down your pie, feel free to reduce the red chile flakes or leave it out entirely. &nbsp;It will be equally delicious! If you short on time, use a prepared pizza sauce in replacement of the arrabbiata sauce. &nbsp;I would still take the few minutes though to add chile flakes for some heat.<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">SPICY KALE-PANCETTA PIZZA</span></b></div><div style="text-align: center;"><i>Makes 8 slices</i></div><br /><b><u>INGREDIENTS</u></b><br /><i>For pizza:</i><br />1 pre-made pizza dough<br />1 cup arrabiata sauce <br />4 stalk kale, chopped into huge hunks, greens only <br />1/2 cup pancetta, small cubes<br />1 mozzarella ball, sliced<br />1/2 cup shredded parmesan cheese<br />Freshly ground black pepper, olive oil and fleur de sel to finish <br /><br /><i>For arrabbiata sauce (makes 2 cups):</i><br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 cloves garlic thinly sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tbsp red chile flakes (adjust heat to preference)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp herbes de Provence</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp fennel seeds</div><br />1 cups fresh roma tomatoes, halved<br />1/2 cup canned diced tomato<br />3 tbsp tomato paste<br /><br /><b><u>DIRECTIONS</u></b><br />1.&nbsp;&nbsp;Remove dough from fridge a half hour before using to let it come to room temperature.<br /><div><br /></div><div>2. &nbsp;For sauce, heat oil in medium pan over medium high heat. &nbsp;Add garlic, red chile, herbes de Provence and fennel seeds and let essences release for a few minutes. Then, add tomatoes and paste. &nbsp;Bring to a boil and then cover and let simmer for 20-30 minutes to allow the sauce to come together.<div><br /></div><div>3. Preheat oven to highest it can go. Mine was 495 degrees Fahrenheit. <br /><br />4. On a large wooden board, cover lightly with 2 tbsp flour. Make sure dough is a round ball shape and dust with balance of flour.<div style="text-align: center;"><br /></div>5. Using a rolling pin, work from the center out using the ball of your hand. Slowly roll the dough into a circular shape until it is flattened to 1/2" thickness and covers a 14" pie crisper. Add more flour as needed if dough is sticky. It should be very easy to work with. <br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-mTMcAeDa0L8/T_96FOeI37I/AAAAAAAABEQ/lDdVtZtZ-LA/s1600/IMG_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mTMcAeDa0L8/T_96FOeI37I/AAAAAAAABEQ/lDdVtZtZ-LA/s400/IMG_0679.JPG" width="400" /></a></div><div><br />6. Move rolled out dough to the pan and using your hand stretch out dough to cover pan if needed. &nbsp;Crimp edge of dough to create crust.<div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-9C8WElBMML0/T_96JQ4ry_I/AAAAAAAABEY/h9ih2Kf-lZI/s1600/IMG_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9C8WElBMML0/T_96JQ4ry_I/AAAAAAAABEY/h9ih2Kf-lZI/s400/IMG_0682.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div>7. Using a spoon, spread arrabbiata sauce out from middle to cover dough evenly. Leave about 1" uncovered from the edge for the crust. <br /></div><div><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-v7-nh4zl05E/T_96Ppo0BjI/AAAAAAAABEg/nlaotma1M0U/s1600/IMG_0683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-v7-nh4zl05E/T_96Ppo0BjI/AAAAAAAABEg/nlaotma1M0U/s400/IMG_0683.JPG" width="400" /></a></div><div><br />8. &nbsp;Lay kale leaves on the dough. Sprinkle cubed pancetta on top. <br /></div><div><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-y7lafyoKkzA/T_96VZfVaZI/AAAAAAAABEo/LA9J_2pA17U/s1600/IMG_0684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-y7lafyoKkzA/T_96VZfVaZI/AAAAAAAABEo/LA9J_2pA17U/s400/IMG_0684.JPG" width="400" /></a></div><div><br />9. &nbsp;Layer mozzarella and sprinkle parmesan cheese on top of the kale and pancetta. Using a pastry brush, lightly cover the crust with oil so that it turns a nice golden color.</div><div><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-KHpGhPfY5-E/T_96e48gRpI/AAAAAAAABEw/hubIGJATImI/s1600/IMG_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KHpGhPfY5-E/T_96e48gRpI/AAAAAAAABEw/hubIGJATImI/s400/IMG_0687.JPG" width="400" /></a></div><div><br /></div><div>10. &nbsp;Bake for approximately 10-15 minutes until bubbly with golden brown crust.&nbsp;</div><div><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-R65BpqOeKho/T_96lSqer9I/AAAAAAAABE4/cop_LgiBSd0/s1600/IMG_0688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-R65BpqOeKho/T_96lSqer9I/AAAAAAAABE4/cop_LgiBSd0/s400/IMG_0688.JPG" width="400" /></a></div><div><br />11. Remove from oven and using a pizza cutter cut into 8 slices, moving quickly to avoid too much sticking.&nbsp;</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hc-C20hZOeo/T_96x0f-wDI/AAAAAAAABFI/kz-ngVxYNlw/s1600/IMG_0696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Hc-C20hZOeo/T_96x0f-wDI/AAAAAAAABFI/kz-ngVxYNlw/s640/IMG_0696.JPG" width="640" /></a></div><div><br /></div><div><br /></div></div></div><div><br /></div></div></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com3tag:blogger.com,1999:blog-1645819599817450967.post-25611371468014906912012-07-05T08:38:00.000-07:002012-07-05T08:48:56.029-07:00Socca and a Visit to the French RivieraAround this time last year I was on the <a href="http://www.eurorailways.com/products/trains_tickets/parnic.htm" target="_blank">Direct TGV train</a> heading down to Nice with the <a href="http://www.mistress-of-spices.com/" target="_blank">Mistress of Spices</a>. For my first home bound 4th of July in years, I am dreaming of that unbelievably blue Mediterranean water, cerulean blue skies, white rocky sands, endless glasses of rosé, and my first taste of <i>socca</i>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aq0XRRlt4R8/T_W0O3TWUdI/AAAAAAAABEE/qWKropGtyRs/s1600/IMG_0671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aq0XRRlt4R8/T_W0O3TWUdI/AAAAAAAABEE/qWKropGtyRs/s640/IMG_0671.jpg" width="480" /></a></div><br />On the actual 4th of July, I distinctly remember laying on a lounge chair facing the famous Côte d'Azur waters, listening to the waves crashing on the rocks, and sipping on an overpriced, but so satisfying, daiquiri. &nbsp;Remembering the fields of yellow poppy flowers, lush greenery and peeks of the azure-hued water on the six-hour train ride from Paris to Nice, it is easy to understand why the French Riviera inspired artists like Henri Matisse and Marc Chagall.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-neXCsWX9y4w/T_UEIph6Z7I/AAAAAAAABDU/PTptwvfZ2sI/s1600/Photo+Jul+04,+11+02+24+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-neXCsWX9y4w/T_UEIph6Z7I/AAAAAAAABDU/PTptwvfZ2sI/s640/Photo+Jul+04,+11+02+24+PM.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br /></div>Nice is located between Marseille, France and Genoa, Italy along the infamous French Riviera. It is the second most visited city in France after Paris, mainly for their infamous beaches, balmy weather and the Promenade des Anglais.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-wGwjS1yeHk0/T_UEFycf8iI/AAAAAAAABCs/17XXMs2n_dQ/s1600/Photo+Jul+04,+11+00+08+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wGwjS1yeHk0/T_UEFycf8iI/AAAAAAAABCs/17XXMs2n_dQ/s640/Photo+Jul+04,+11+00+08+PM.jpg" width="640" /></a></div><br />While there I also discovered that they have one of the most amazing cemeteries ever. Yes I know. &nbsp;Why would you visit a cemetery while on a beach holiday? I have to admit that I have a morbid fascination for walking among old cemeteries to gawk at the intricate carvings on the &nbsp;and reading tombstones of those who died decades before I was even born. It is incredible what you can learn of the culture and societal mores just from doing that. &nbsp;Overlooking Nice on the la Colline du Chateau (Castle Hill), the <i>Cimitiére du Château&nbsp;</i>is the poshest place to live out your after life in my opinion. If you are there, definitely pick up a beignet and wander around on an early morning. It is a great walk up the hill and you will be awarded with some of the best views of the city, as well as discovering one of the coolest secrets of the city. <br /><br />The tiny windy alleyways, cobbled stone pavements and preservation of its traditional architecture versus the modern glass buildings I am so used to back in New York is one of the things I loved the most about my visit to Nice. It was just so picturesque and made me feel like I would discover the most wonderful surprise around the corner!<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-z0vZ_uPbxW8/T_UEILQsq2I/AAAAAAAABDM/rQVtqc-cOFI/s1600/Photo+Jul+04,+11+02+14+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-z0vZ_uPbxW8/T_UEILQsq2I/AAAAAAAABDM/rQVtqc-cOFI/s640/Photo+Jul+04,+11+02+14+PM.jpg" width="640" /></a></div><br />Due to the proximity of Nice to the Mediterranean, there is a huge influence of Southern Italian food in its culinary history (namely Ligurian and Piedmont) mixed with regional French food from neighboring Provence. While I definitely overindulge in French food on my trips to Paris, sometimes it's a bit much. So the cuisine Nissarde you can find in Nice is a welcome change of pace. &nbsp;Olive oil, olives, anchovies, and tomatoes &nbsp;are in abundance in this region. So you will find any of these ingredients featured prominently in most, if not all the dishes. Tourists come not only for the gorgeous beaches, but unique dishes like <i>petits farcis</i> (vegetables stuffed with mixture of breadcrumbs, meat and herbs),<i> beignet de fleurs de courgettes </i>(fried zucchini blossoms), <i>pissaladiére</i> (anchovies and olives on toasted pita like bread) and of course, <i>niçoise salad </i>(In Nice, this means no cooked vegetables in the salad of canned tuna, anchovies, hard boiled eggs, baked potatoes, tomatoes, olives and green beans.)<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-tOZ91qSsiWE/T_UEHpB8vMI/AAAAAAAABDE/22R6mhrGeyU/s1600/Photo+Jul+04,+11+02+04+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tOZ91qSsiWE/T_UEHpB8vMI/AAAAAAAABDE/22R6mhrGeyU/s640/Photo+Jul+04,+11+02+04+PM.jpg" width="640" /></a></div><br /><i>Socca</i> is one of those native dishes to Nice. It is basically a chickpea crèpe or pancake. Simply made with chickpea flour and water and then topped with smoky cumin and ground black pepper, it is the perfect light lunch alongside a glass of refreshing rosé after a lazy morning laying on the beach and people watching. &nbsp;Visiting the Cours Saleya, probably one of the best outdoor markets I've been to, is a must: beautiful produce, smelly cheeses, gorgeous (and inexpensive) floral bouquets, herbs, and olives galore abound here.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-VGO37vAYySE/T_UEHAsfb3I/AAAAAAAABC8/X7FoOAwHAIs/s1600/Photo+Jul+04,+11+01+54+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-VGO37vAYySE/T_UEHAsfb3I/AAAAAAAABC8/X7FoOAwHAIs/s640/Photo+Jul+04,+11+01+54+PM.jpg" width="640" /></a></div><br />The star of the market though is Chez Theresa making <i>socca</i> to order in the middle of&nbsp;<a href="http://gofrance.about.com/cs/nice/a/nicemarkets.htm" target="_blank">Cours Saleya</a>&nbsp;on Rue Droite. For less than 5 euros, you can get a piece of <i>socca</i> and a glass of rosé in a plastic tumbler with ice. Just seat yourself at one of the tables, make friends with some people at the table next to you and enjoy the experience of eating a dish that is purely authentic to this wonderful, warm city.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-o_tC8oNObt8/T_UEGgJiXfI/AAAAAAAABC0/C6xSgj5Hjxo/s1600/Photo+Jul+04,+11+01+45+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-o_tC8oNObt8/T_UEGgJiXfI/AAAAAAAABC0/C6xSgj5Hjxo/s640/Photo+Jul+04,+11+01+45+PM.jpg" width="640" /></a></div><br />I adapted the <i>socca</i> recipe from <a href="http://www.davidlebovitz.com/2009/06/socca-enfin/" target="_blank">David Lebovitz's</a> blog and used a paella pan to get the crusty burnt texture that is so distinctive of the famous <i>socca</i> we had at Chez Theresa's. &nbsp;It was perfectly crunchy on the bottom just like I remembered. &nbsp;It's a good thing that socca is usually eaten torn into huge chunks because I still haven't quite mastered the technique yet of getting the whole socca off the pan without breaking apart. My third one was definitely better than the mess of my first, but I'm sure by the time I make my 100th socca I will be a pro! Next time, I will try it in my <a href="http://www.surlatable.com/product/PRO-991992/Scanpan-Pro-IQ-Nonstick-Skillets-" target="_blank">Scanpan skillet</a> and see if I can achieve the same texture without the <i>socca</i> sticking to the pan.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-TKgZR0dXVn4/T_WyWWoVi2I/AAAAAAAABDs/bOQd3TRTI9o/s1600/IMG_0661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TKgZR0dXVn4/T_WyWWoVi2I/AAAAAAAABDs/bOQd3TRTI9o/s400/IMG_0661.JPG" width="400" /></a></div><br />Make sure your socca batter is spread out thinly and evenly in the pan just like you would a crépe. My first one was a little too thick and tasted a bit doughy because of it. For the chickpea flour, I was able to find it in an Indian grocery store pretty easily with an assortment of options to choose from. &nbsp;However, you can also find it <a href="http://www.amazon.com/Bobs-Red-Mill-Garbanzo-22-Ounce/dp/B004VLSUGK/ref=sr_1_1?ie=UTF8&amp;qid=1341497257&amp;sr=8-1&amp;keywords=chickpea+flour" target="_blank">here</a>.<br /><br />Below the recipe will find an abbreviated list of some of the best food finds in Nice, as well as places to check out. We kept it relatively simple and inexpensive, so cannot report back on some of the nicer restaurants we had thought to explore. <br /><br />I hope that everyone had a wonderful 4th of July with friends and family and that this brings a bit of the French Riviera into your home and kitchen!<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">SOCCA</span></b></div><div style="text-align: center;"><i>Makes three 9 10-inch pancakes</i></div><div><br /></div><div><div style="text-align: center;"><i>Adapted from David Lebovitz,&nbsp;<a href="http://www.amazon.com/exec/obidos/asin/0767928881/davidleboviswebs">The Sweet Life in Paris</a></i></div><div style="text-align: center;"><br /></div></div><div><b><u>INGREDIENTS</u></b><br />1 cup chickpea flour<br />1 cup plus 2 tablespoons water<br />3/4 teaspoon sea salt<br />1/8 teaspoon ground cumin<br />2 1/2 tablespoons olive oil, divided</div><div>Freshly-ground black pepper, plus additional sea salt and olive oil for serving<br /><br />1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature. I left it overnight and it was fine.<br /><br />2. To cook, heat your pan over medium high until it is sizzling hot and add 1 tbsp olive oil. &nbsp;Pour enough batter into the pan to cover the bottom, swirl it around until it is thin and evenly spread.</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-PATReQTCL9M/T_WvjWiYTGI/AAAAAAAABDg/XdvHkDMUErY/s1600/IMG_0657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PATReQTCL9M/T_WvjWiYTGI/AAAAAAAABDg/XdvHkDMUErY/s320/IMG_0657.JPG" width="320" /></a></div><div><br />3. It should take approximately 3-5 minutes for the bottom of the <i>socca</i> to blister and create a delicious blackened crust. Carefully flip over the <i>socca</i> and let crispy bubbles form on the other side for another few minutes. Like I said, it's not supposed to be perfect. So if it breaks, don't worry about it!<br /><br />4. Remove <i>socca</i> from pan. Sprinkle with some cumin and sea salt. Drizzle with a bit of olive oil if you like, though I did not find it necessary nor do I remember Theresa doing so.<br /><br />5. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one. &nbsp;Serve immediately. &nbsp;I did not find leftover <i>socca</i> to be appealing at all. Like french fries, they must be consumed once cooked.</div><div><br /></div><div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-UxGEA9PMTZw/T_WyaGEbT9I/AAAAAAAABD0/ABoKXIlwZ7k/s1600/IMG_0663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://2.bp.blogspot.com/-UxGEA9PMTZw/T_WyaGEbT9I/AAAAAAAABD0/ABoKXIlwZ7k/s640/IMG_0663.JPG" width="640" /></a></div><b><u><span class="Apple-style-span" style="font-size: large;"><br /></span></u></b><br /><b><u><span class="Apple-style-span" style="font-size: large;">TO VISIT:</span></u></b><br /><b><a href="http://gofrance.about.com/cs/nice/a/nicemarkets.htm" target="_blank">Cours Saleya</a></b> (outdoor market)<br />East of Rue Droite in Vieux Nice<br /><br /><b>Parc du Chateau &amp; Cascade Donjon</b><br />Castle Park Vieux Nice east end of quai des États-Unis<br /><i>Hours</i>: 09:00-20:00 Jun-Aug, 09:00-19:00 Apr, May &amp; Sep, 10:00-18:00 Oct-Mar.<br /><br /><b>Cimitiére du Château </b>(named one of world's most beautiful cemeteries with plots separated by religion)<br /><div>Top of Castle Hill</div><br /><b><u><span class="Apple-style-span" style="font-size: large;">TO EAT:&nbsp;</span></u></b><br /><b><a href="http://www.fenocchio.fr/" target="_blank">Fennochio</a>&nbsp;</b>(amazing variety of home-made gelato)<br />2, Place Rossetti<br />Nice, France 06300<br /><br /><b>La Taca d'Oli</b> (authentic Niçoise cuisine)<br />35, Rue Pairolière&nbsp;</div><div>Nice, France 06300<br /><i>Tel</i>: 04 93 80 70 93</div><div><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 16px; white-space: nowrap;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: georgia, 'times new roman', times, serif; font-size: 15px; line-height: 22px;"><b>L'Escalinada</b> (authentic Niçoise cuisine, one of our favorites)</span></div>22, Rue Pairolière<br />Nice, France 06300<br /><i>Tel</i>: 04 93 62 11 71<br /><div><span class="Apple-style-span" style="font-family: georgia, 'times new roman', times, serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"><br /></span></span><b>La Cantine de Lulu</b> (local spot)<br />26, Rue Alberti&nbsp;</div><div>Nice, France 06300<br /><i>Tel</i>: 04 93 62 15 33</div><div><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 16px; white-space: nowrap;"><br /></span></span><b>La Table Alziari </b>(authentic Niçoise cuisine, famous for olive oil)</div>4, Rue François Zanin<br />Nice, France 06300 <br /><i>Tel</i>: 04 93 80 34 03<br /><div><br /><b><a href="http://www.lazuccamagica.com/" target="_blank">La Zucca Magica</a></b> (Vegetarian restaurant...food was a bit heavy than expected, but going for the decor made it all worthwhile!)</div>4 bis, quai Papacino<br /><div>Nice, France 06300<br /><i>Tel</i>: 04 93 56 25 27</div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com10tag:blogger.com,1999:blog-1645819599817450967.post-79060641890039319002012-07-01T14:42:00.000-07:002012-07-01T14:42:59.918-07:00Watermelon ChillerIt's the first day of July and it finally looks like summer is here to stay. &nbsp;Today, it's 92 degrees Fahrenheit but feels like 98 degrees Fahrenheit in the sun especially with the 100% humidity. I'm going to say this today and probably a dozen times more until September...I hate summers in New York! If you're not half-naked at the beach with the cooling ocean nearby or at home with the air-conditioning blasting, summers should really just be banned from existence.<br /><br />Last week, I bought a whole watermelon to use for a couple of recipes. It's the perfect summer fruit especially once refrigerated because one bite erases any complaints about summer heat. &nbsp;It is so refreshing! Both Tyler and I adore chomping down on it.<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-g4naBmo-2L4/T_DDHoK4KZI/AAAAAAAABCM/BPAj1rLp8L4/s1600/IMG_0624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-g4naBmo-2L4/T_DDHoK4KZI/AAAAAAAABCM/BPAj1rLp8L4/s640/IMG_0624.jpg" width="512" /></a></div><div style="text-align: center;"><br /></div>There's not much of a story to this recipe except that I was hot and cranky. &nbsp;So to cool down on this summer day, I made myself a delicious and refreshing watermelon chiller. &nbsp;Mixed with vodka and a slight bittery tang from the grapefruit bitters and served in a mason jar, it was the perfect afternoon drink on this Sunday before the 4th of July. Isn't the vivid red from the watermelon just gorgeous? Hope everyone is finding innovative ways of staying cool and enjoying their long summer weekends!<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-sDRfwCSf0GE/T_DD0YT1yQI/AAAAAAAABCU/_VlCOq3Xkq0/s1600/IMG_0631+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sDRfwCSf0GE/T_DD0YT1yQI/AAAAAAAABCU/_VlCOq3Xkq0/s400/IMG_0631+2.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">WATERMELON CHILLER</span></b></div><div style="text-align: center;"><i>Makes 2</i></div><br /><b><u>INGREDIENTS</u></b><br />2 cups chilled watermelon including juices, rind removed<br />1/4 cup good quality vodka (I used Reyka vodka)<br />Couple dashes grapefruit bitters<br />1 tbsp fresh lemon juice<br />2 wedges watermelon<br /><br /><b><u>DIRECTIONS</u></b><br />1. In a blender, purée all ingredients on low until completely mixed together.<br /><br />2. &nbsp;Pour into mason jars and serve immediately with a wedge of watermelon to garnish. Add straw and sip away!<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Bzi3qiZiffw/T_DD4J71CCI/AAAAAAAABCc/TQXC7NahmJU/s1600/IMG_0634+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Bzi3qiZiffw/T_DD4J71CCI/AAAAAAAABCc/TQXC7NahmJU/s400/IMG_0634+2.jpg" width="300" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com6tag:blogger.com,1999:blog-1645819599817450967.post-85931043447620113132012-06-19T20:10:00.000-07:002012-06-19T20:20:56.712-07:00Magical Lemon Curd<a href="http://3.bp.blogspot.com/-164Rw7JgDYI/T-E-KzNmZlI/AAAAAAAABB8/atWF2BfmxJU/s1600/IMG_0431.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-164Rw7JgDYI/T-E-KzNmZlI/AAAAAAAABB8/atWF2BfmxJU/s400/IMG_0431.jpg" width="312" /></a>Lemons are the most versatile ingredient in the kitchen. &nbsp;I use it for almost every recipe I make whether it be savory or sweet. If a dish is bland, I add some fresh lemon juice and all of a sudden "wow"! Too sweet, add some lemon juice. Too greasy tasting, add some lemon juice. Make my pancakes taste extra yummy and moist, add some lemon juice. Ensure I don't get scurvy (honestly, I don't even know what that is!), have some lemons. It really is the magic ingredient for so many things.<br /><br />But the best way to use lemons is in a lemon curd. &nbsp;Traditionally an English condiment, it is typically used for afternoon tea to top scones and bread in replacement of jam. &nbsp;Sweet and sour, it is mouth puckeringly good. &nbsp;There are so many various ways of using lemon curd, whether it is on top of your morning pancakes, lemon bars, cheesecake, a glaze for lemon chicken or simply spread lavishly on a slice of crusty toast. It was pretty good just by the spoonful. <br /><br />Here, I used it swirled into some Greek yogurt topped with sweet summer berries. &nbsp;Later on this week, it will share the spotlight in a special birthday cake I am creating to celebrate my friend's 30th birthday in the Hamptons. Make sure to check back next week for that!<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-U9YgO-_GoZM/T-EzthYLTrI/AAAAAAAABBQ/kDOUA_YTEdA/s1600/IMG_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://1.bp.blogspot.com/-U9YgO-_GoZM/T-EzthYLTrI/AAAAAAAABBQ/kDOUA_YTEdA/s400/IMG_0427.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div>The gorgeous intense yellow color of the lemon curd is a welcome addition to any dining table or perhaps in a hostess gift basket. &nbsp;Once you learn the base recipe, you can easily substitute the lemons with grapefruit or blood orange. &nbsp;This can easily be made a few days ahead and will keep in the refrigerator for a couple of weeks.<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">MAGICAL LEMON CURD</span></b></div><div style="text-align: center;"><i>Makes 3 cups</i></div><div style="text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br /></div><br /><div style="text-align: left;"><u><b>INGREDIENTS</b></u></div><div style="text-align: left;">2 tbsp lemon zest (roughly 2 lemons)</div><div style="text-align: left;">1 cup fresh lemon juice</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">4 large eggs</div><div style="text-align: left;">Pinch of salt</div><div style="text-align: left;">1 stick unsalted butter, cut into tablespoon pieces</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>DIRECTIONS</u></b></div><div style="text-align: left;">1. &nbsp;Whisk together zest, juice, sugar, eggs and pinch of salt in a large saucepan over low. &nbsp;Add butter and mix together, whisking constantly to prevent eggs from curdling. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-5XhAwVdld6k/T-EzzRf0uwI/AAAAAAAABBg/wJHInMJLRCI/s1600/IMG_3573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5XhAwVdld6k/T-EzzRf0uwI/AAAAAAAABBg/wJHInMJLRCI/s320/IMG_3573.jpg" width="239" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">2. &nbsp;Continue whisking until consistency is thick and easily coats the back of a spoon. &nbsp;This process should take 20-25 minutes. Be patient! It will thicken further once refrigerated.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-p1YipfKajSQ/T-Ez2lUEXFI/AAAAAAAABBo/cj8fAgNktx8/s1600/IMG_3583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-p1YipfKajSQ/T-Ez2lUEXFI/AAAAAAAABBo/cj8fAgNktx8/s320/IMG_3583.jpg" width="239" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">3. &nbsp;If curd has bits of egg or lumps in mixture, strain before reserving it in a resealable container. &nbsp;That was unnecessary for mine. Place saran wrap or parchment paper on top of the curd to avoid a layer of skin to form when cooling.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-lQdwXlSbIws/T-Ez5RPp9AI/AAAAAAAABBw/gXZPuZP9icE/s1600/IMG_3586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-lQdwXlSbIws/T-Ez5RPp9AI/AAAAAAAABBw/gXZPuZP9icE/s320/IMG_3586.jpg" width="239" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">4. &nbsp;Refrigerate until ready to use for whatever you please.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">*Adapted from&nbsp;<i>Gourmet</i>, April 2011</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SY6Cz3Vytls/T-EzpxhmOzI/AAAAAAAABBI/ZssYNNDNjHs/s1600/IMG_0417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-SY6Cz3Vytls/T-EzpxhmOzI/AAAAAAAABBI/ZssYNNDNjHs/s640/IMG_0417.JPG" width="640" /></a></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com7tag:blogger.com,1999:blog-1645819599817450967.post-57113341504879398402012-06-15T05:46:00.000-07:002012-06-15T07:07:38.387-07:00Father's Day Veal Osso Bucco with GremolataSometimes it feels like one revolving holiday after another. &nbsp;And Father's Day has somehow snuck upon us this coming weekend. &nbsp;So all you daddy's girls cooking for your father this weekend, forget the barbecue and try my rich veal osso bucco with a refreshing gremolata! &nbsp;Gremolata is usually nothing more than a topping of garlic, lemon, herbs and olive oil. Here, it is enlivened even more&nbsp;with the addition of lavender in the gremolata and to braise the veal. &nbsp;The subtle floral aroma brightens the dish from a hearty winter dish to a special summer entrée. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gF-jmY-IrnQ/T9stfHAdMDI/AAAAAAAABA8/21d-iQ-r3do/s1600/IMG_0488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-gF-jmY-IrnQ/T9stfHAdMDI/AAAAAAAABA8/21d-iQ-r3do/s640/IMG_0488.jpg" width="564" /></a></div><br />My dad is a meat and rice kind of guy. &nbsp;He loves his steak, pork belly and lamb. &nbsp;He's usually pretty easy to please if you have any of those items on the plate. <br /><br />Originally, we headed to Costco to pick up some steak to throw on the grill. &nbsp;But that immediately changed when his eyes fell on these gorgeous veal shanks.<br /><br />When I think of veal shanks, I immediately think osso &nbsp;bucco. &nbsp;Braised for several hours on the stove with tender, fall off the bone meat, it is an over-the-top dish that will make your dad (and diners!) salivate when you bring it to the dining table. Once you put it on the stove, just let it simmer on low and let it go and have a glass (or two) of wine while you wait for it to finish.<br /><br />I love the citrusy-garlic of the gremolata which adds a bit of bite and wakens up all of your taste buds. The heat from the piping hot osso bucco releases all of the lovely ingredients in the gremolata. &nbsp;Who needs to go to a restaurant when you have this osso bucco bubbling away at home? I served my osso bucco over some creamy mashed potatoes with some crispy, oven baked asparagus. &nbsp;The reduced red wine broth the shanks cook in gets a deep, complex flavor from the long simmer on the stove and thickens slightly from the flour on the veal to create a tasty gravy to sop everything up. &nbsp;With a bottle of red wine (or be a rebel and drink a crisp bottle of Sauvignon Blanc!), it is the perfect Father's Day meal. &nbsp;I know my dad finished off his plate. &nbsp;And even better, the dog got in on it too with the leftover shanks.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-J3ritV1GK0E/T9stcGKn8EI/AAAAAAAABA0/pj6cM6JPoNM/s1600/IMG_0482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-J3ritV1GK0E/T9stcGKn8EI/AAAAAAAABA0/pj6cM6JPoNM/s640/IMG_0482.jpg" width="476" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">VEAL OSSO BUCCO WITH GREMOLATA</span></b></div><div style="text-align: center;"><i>Serves 4-6</i></div><br /><b><u>INGREDIENTS</u></b><br />1 tbsp canola oil<br />1/4 cup flour<br />6 veal shanks, bone-in<br />4 whole cloves garlic, peeled<br />1/2 tsp dried lavender<br />3 medium size vine grown tomatoes, roughly diced<br />2 stalks celery, roughly chopped<br />2 carrots, peeled and roughly chopped<br />2 tbsp tomato paste<br />1 cup beef broth<br />1 cup red wine (used Shiraz Cabernet)<br />1 bay leaf<br />Zest of 1 lemon<br />Salt and freshly ground mixed peppercorns to taste<br /><br /><i>For gremolata:</i><br />2 cloves garlic, minced finely<br />Zest of 2 lemons<br />1/4 cup flat-leaf parsley, chopped finely<br />1 tsp dried lavender, crushed<br />1/2 tsp Maldon or flaky sea salt<br /><br /><b><u>DIRECTIONS:</u></b><br />1. &nbsp;In a large braising pan, warm oil over high heat. &nbsp;In a medium bowl, mix together flour and season liberally with salt and pepper. &nbsp;Add shanks into flour mixture and then shake off excess flour. Carefully place shanks into the braising pan and brown for 4-5 minutes on each side. Remove from pan and reserve on a plate.<br /><br />2. &nbsp;Lower heat to medium-high and add garlic, lavender, tomatoes, celery and carrots. &nbsp;Stir together until light golden brown. Do not let the garlic burn! Add tomato paste, broth, wine and bay leaf and bring to a boil. Add shanks back into the broth mixture and lower heat to low. &nbsp;Cover and simmer for at least 1 1/2 hours. &nbsp;The meat should start pulling away from the bones.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/--HlejW0CxVw/T9stUBgX8MI/AAAAAAAABAk/vfLlmXRgJnk/s1600/IMG_0476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--HlejW0CxVw/T9stUBgX8MI/AAAAAAAABAk/vfLlmXRgJnk/s320/IMG_0476.jpg" width="317" /></a></div><div style="text-align: center;"><br /></div>3. &nbsp;For gremolata, place all ingredients in a small bowl and mix together. &nbsp;Reserve in refrigerator until ready to use.<br /><br />4. &nbsp;Add lemon zest to veal, season with salt and pepper if needed and continue braising for another 20-25 minutes. &nbsp;Remove from heat. For a more home-style approach, serve it at the table in the braising pan. &nbsp;Otherwise, serve the osso bucco in a large platter on top of mashed potatoes and top with broth/gravy and gremolata.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ALbyo2yq09c/T9stYeEPSyI/AAAAAAAABAs/1ZCEvr2PPsk/s1600/IMG_0480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ALbyo2yq09c/T9stYeEPSyI/AAAAAAAABAs/1ZCEvr2PPsk/s640/IMG_0480.jpg" width="465" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div style="text-align: center;"><br /></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com4Edison, NJ 08817, USA40.5054763 -74.393933940.4571833 -74.472897899999992 40.5537693 -74.3149699tag:blogger.com,1999:blog-1645819599817450967.post-62265036664606104992012-06-06T22:07:00.005-07:002012-06-06T22:07:57.545-07:00Spiced Strawberry-Rhubarb Ice Cream Cookies SandwichesFor the past couple of years, I've eyed that huge red celery-like vegetable called rhubarb with some skepticism at the farmers market and grocery store. How could that possibly taste good in desserts? I just didn't get it because I hadn't tasted it yet. <br /><br /><a href="http://4.bp.blogspot.com/-LfrWfWVhqOI/T84_dN5ZSkI/AAAAAAAAA_s/n-2Che72I6c/s1600/IMG_0160.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-LfrWfWVhqOI/T84_dN5ZSkI/AAAAAAAAA_s/n-2Che72I6c/s640/IMG_0160.JPG" width="640" /></a><br /><br /><br />I tend to bring in any leftovers from my kitchen experiments to my friends and co-workers. &nbsp;Lucky them, yes? &nbsp;I am a thorn to the side of my friends in the office who seem to be consistently dieting. Most of the time, they watch on enviously or take a small morsel to test instead. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6lnGFq4APQQ/T85AEz31vrI/AAAAAAAABAE/rPoOSfzENbE/s1600/photo-17.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-6lnGFq4APQQ/T85AEz31vrI/AAAAAAAABAE/rPoOSfzENbE/s400/photo-17.JPG" width="400" /></a></div>2012 has been the year of experimentations and trying new things. So of course I had to finally try my hand at using the rhubarb I had picked up at the farm last week. I have seen several variations with rhubarb in savory dishes as well as sweet. But I was really intrigued in using it in a dessert and particularly a compote which is basically a thinned jam-like fruit topping. Since rhubarb has a more acidic, tart taste it can usually be found paired with summer's luscious, sweet strawberries. It's still early in the season, but the ones I've picked up are already like nectar with juices dripping down the side of your mouth. Thus said, a strawberry-rhubarb compote was the natural choice! The intense red of the finished compote is gorgeous.<br /><br />My original concept was to offer up these delicious, not overtly sweet, spiced strawberry-rhubarb cookies. It gets a ton of flavor from the warm spices I added to the dry ingredients. Everything you might find in apple pie like cinnamon, nutmeg and cloves. &nbsp;It makes &nbsp;your house smell insanely delicious and the perfect smell to greet dinner guests. &nbsp;But that original concept got revamped slightly when one of my co-workers said, "These would be great as an ice cream sandwich!" &nbsp;Ding, ding, ding! &nbsp;How did I miss something so obvious?<br /><br />Ice cream sandwiches. When I was a kid growing up in the suburbs of New Jersey, this meant the mushy, rectangular-shaped Good Humour ice cream sandwiches you can buy in the freezer section of your supermarket or your neighborhood Mister Softee ice cream truck. It was always somewhat melting when you bought it from the truck and I would be frantically licking at the vanilla ice cream oozing down my fingers before it melted onto the sidewalk in the blazing summer sun. But there was something about those sticky fingers and inevitable globs of ice cream on your shirt and shorts that made the entire experience sublime. To this day, I can't hear the familiar&nbsp;<a href="http://www.mistersoftee.com/userfiles/file/softee_jingle.wav" target="_blank">rinky dink song</a> heralding the arrival of the ice cream truck without wanting to run down the stairs and buy a cone or ice cream sandwich...preferably with a handful of quarters, nickels and dimes; in desperate situations, those pennies definitely made their appearance!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oA-g_R5WbZc/T9AyV69KRNI/AAAAAAAABAQ/3f1byF3vU5I/s1600/MisterSoftee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-oA-g_R5WbZc/T9AyV69KRNI/AAAAAAAABAQ/3f1byF3vU5I/s400/MisterSoftee1.jpg" width="400" /></a></div><br />These days, there are so many fancy ice cream sandwiches everywhere from the delights of <a href="http://eatcoolhaus.com/" target="_blank">Coolhaus</a> to my ultimate favorite <a href="http://biggayicecream.com/treats/" target="_blank">Big Gay Ice Cream</a> truck. I love them all. And while this might not be the ice cream sandwich of my childhood. It is the ice cream sandwich of my adulthood. I mean really. &nbsp;A nutty, caramel browned butter crumble dipped alongside the edges of two strawberry-rhubarb cookie filled with creamy vanilla gelato? It's a no brainer. <br /><br />This over the top spiced strawberry-rhubard ice cream cookie sandwich may not be bikini friendly with summer just around the corner. But man, is it good! <br /><br />The recipe has several steps that may look a bit intimidating. &nbsp;But if you make each component separately on different days and put the sandwiches together a few hours before your guests arrive, it is only a matter of minutes to put together something so special. The one thing I would change the next time I made this is to follow Chocolate and Zucchini's advice of using a large pan with good size flat surface to allow the crumble to crisp up a bit more. As you'll see in my photos below, I used a small sauce pan.<br /><br />You will definitely have leftovers of the compote and crumble. Use the crumble to top some spiced fruit for a cobbler and then drizzle with the compote when serving on top of the ice cream. I like to use my compote over pancakes/waffles instead of syrup. You can also use it in a refreshing summer cooler with just some club soda or gin/vodka. Cheers to the early dog days of summer!<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-yuFAaRbSbBI/T84_QzKbZXI/AAAAAAAAA_k/pAuJutweq-Y/s1600/IMG_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-yuFAaRbSbBI/T84_QzKbZXI/AAAAAAAAA_k/pAuJutweq-Y/s400/IMG_0158.JPG" width="400" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">SPICED STRAWBERRY-RHUBARD&nbsp;</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">ICE CREAM COOKIE SANDWICHES</span></b></div><div><div style="text-align: center;"><i>Makes 12 sandwiches</i></div></div><div><br /></div><div><b><u>INGREDIENTS:</u></b></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>For Strawberry-Rhubarb Compote (makes 1 cup):</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 stalk rhubarb *</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 cup strawberries</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp ground Saigon cinnamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp ground cardamom</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 tsp ground cloves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp ground nutmeg</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 fresh vanilla bean pod, seeds removed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/8 tsp ground black pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 tsp salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 lemon, juiced</div><i><span class="Apple-style-span" style="color: red;">*Note that the leaves of rhubarb are toxic. Do not ingest.</span></i><br /><i><br /></i><br /><i>For Spiced Strawberry-Rhubarb Cookies (makes 24 cookies):</i><br />2 cups all-purpose flour, spooned and leveled<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon baking soda</div><div>1 tsp ground Saigon cinnamon</div><div>1/2 tsp ground cardamom</div><div>1 tsp ground ginger</div><div>1/2 cup strawberry-rhubarb compote (recipe above)</div><div>1/4 cup candied ginger<br />6 tablespoons unsalted butter, room temperature<br />3/4 cup sugar<br />1 large egg<br />1 teaspoon pure vanilla extract<br />1/4 cup heavy cream<br /><i>Adapted from&nbsp;<a href="http://www.marthastewart.com/316593/giant-sugar-cookies" target="_blank">Martha Stewart</a></i><br /><br /><i>For brown butter crumble (makes 2 cups):</i><br />3/4 cup white flour<br />1/4 cup almond meal<br />1/4 cup light brown sugar<br />1 green cardamom pod, finely crushed in a mortar or 1/4 tsp ground cardamom<br />1/4 teaspoon ground Saigon cinnamon<br />Pinch of freshly ground black pepper and sea salt<br />4 tbsp unsalted butter, diced<br /><i>Adapted from <a href="http://chocolateandzucchini.com/archives/2010/02/brown_butter_spiced_crisp.php" target="_blank">Chocolate &amp; Zucchini</a></i><br /><br /><b><u>DIRECTIONS</u></b><br />1. For compote, add all ingredients into a medium pan over medium-high heat. Bring to a boil and then let simmer for 3-5 minutes until the rhubarb is softened and juices released. Remove from heat and add lemon juice at the end to brighten the flavors. This can be made a few days ahead and refrigerated. <br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-nmr6m8-DFx0/T84_7IHJWWI/AAAAAAAAA_8/HcUD_NiTip0/s1600/photo-16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nmr6m8-DFx0/T84_7IHJWWI/AAAAAAAAA_8/HcUD_NiTip0/s320/photo-16.JPG" width="239" /></a></div><div style="text-align: center;"><br /></div>2. For cookies, whisk all dry ingredients together in a medium mixing bowl. <br /><br />3. In a mixer, cream sugar and butter together until fluffy yellow crumbles. Add egg and incorporate. Then add cream and vanilla extract. When fully incorporated, slowly add in dry ingredients until all mixed. Remove from stand and using a non-stick rubber spatula, fold compote through the cookie dough mixture. You can add more fruit if you'd like. Make sure to mix it all throughout. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9HJi6LrpRPU/T9AzzvXjwWI/AAAAAAAABAY/2WBGDyg1OSY/s1600/IMG_3312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9HJi6LrpRPU/T9AzzvXjwWI/AAAAAAAABAY/2WBGDyg1OSY/s320/IMG_3312.jpg" width="269" /></a></div><br />4. Preheat oven to 350 degrees Fahrenheit. Drop one tablespoon of dough on pre-greased baking sheet about 1 inch apart. &nbsp;You should be able to fit at least 12 per sheet. Bake for 20-25 minutes until light golden on outside and still slightly soft in the center. Cool and put to side until ready to use.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dNrYaXzSxzY/T848vL7veBI/AAAAAAAAA-8/nIug0hzWEbs/s1600/IMG_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-dNrYaXzSxzY/T848vL7veBI/AAAAAAAAA-8/nIug0hzWEbs/s320/IMG_0039.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>5. &nbsp;In a medium mixing bowl, add all dry ingredients for the crumble. Whisk together.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-N9Knm15KA1c/T8490vhRVoI/AAAAAAAAA_M/aM6j8FmetoE/s1600/IMG_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-N9Knm15KA1c/T8490vhRVoI/AAAAAAAAA_M/aM6j8FmetoE/s320/IMG_0146.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div>6. &nbsp;In a large sauce pan, add butter over medium heat and swirl every so often. &nbsp;It will bubble furiously or as Clothilde from Chocolate and Zucchini writes "sing"! Once it starts turning slightly brown, watch it carefully to make sure it doesn't burn on the bottom. &nbsp;I had small little bits of caramelization on the bottom that I used up and added a nice caramel taste. &nbsp;When you are able to smell the rich, deep caramel of the brown butter, you know it is done.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zOpKyCXunfo/T848-OmR2oI/AAAAAAAAA_E/APt87O1z998/s1600/IMG_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zOpKyCXunfo/T848-OmR2oI/AAAAAAAAA_E/APt87O1z998/s320/IMG_0142.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>7. &nbsp;Immediately add the dry ingredients at this point and use a rubber spatula to mix wet and dry ingredients together until it forms a crumbly texture. &nbsp;Let cook for a few minutes before stirring to allow the bottom to brown and crisp up. &nbsp;This will allow the flour to cook up to use for the ice cream sandwich. &nbsp;Raw flour = bad. Reserve until ready to use.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fVAwwnbAUZQ/T84-ibg3OrI/AAAAAAAAA_U/i_4eGOBdQMs/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fVAwwnbAUZQ/T84-ibg3OrI/AAAAAAAAA_U/i_4eGOBdQMs/s320/IMG_0152.JPG" width="320" /></a></div><br />8. &nbsp;To form the sandwiches, take two cookies and scoop gelato on the flat surface of one cookie. &nbsp;Top with the second cookie. Roll the edges in the crumble mixture. &nbsp;The gelato should allow it to stick. &nbsp;Place in freezer for at least a few hours until ready to serve. Defrost a few minutes before serving to allow it to soften a bit.<br /><br />9. &nbsp;Plate as you'd like! Get creative, wrap each one individually in parchment paper and serve in a metal bucket for your guests to grab or more elegantly as my presentation below.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dBUdwQWDVPw/T84-3DOMNZI/AAAAAAAAA_c/gsTgxlPL1mo/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://4.bp.blogspot.com/-dBUdwQWDVPw/T84-3DOMNZI/AAAAAAAAA_c/gsTgxlPL1mo/s640/IMG_0154.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>10. &nbsp;Lastly, always test before serving! Just to make sure it tastes good of course. &nbsp;;) &nbsp; YUM.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RP6u5BTL1K8/T84_pBFqxGI/AAAAAAAAA_0/QWLw9cLfth4/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RP6u5BTL1K8/T84_pBFqxGI/AAAAAAAAA_0/QWLw9cLfth4/s400/IMG_0162.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com7tag:blogger.com,1999:blog-1645819599817450967.post-41581509050806920602012-05-31T14:32:00.000-07:002012-05-31T14:32:35.841-07:00Creamy Harissa-Corn Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BwXqXYEx-ak/T8fG4T64y-I/AAAAAAAAA-o/3NGiRQavkXg/s1600/IMG_0082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="285" src="http://4.bp.blogspot.com/-BwXqXYEx-ak/T8fG4T64y-I/AAAAAAAAA-o/3NGiRQavkXg/s400/IMG_0082.JPG" width="400" /></a></div>With summer comes along an ingredient I can eat all year round: corn! &nbsp;I am so blessed to have fresh Jersey corn available so easily and in such abundance. These wonderful packets of joy have become such a prevalent part of our modern lives that you'll find it not only on your dining table, but in your <a href="http://www.amazon.com/The-Omnivores-Dilemma-Natural-History/dp/1594200823" target="_blank">fuel, animal feed and even penicillin</a>! Isn't it great what nature can provide us with?!<br /><br /><br />Right now, our Jersey corn is at its peak: sweet and succulent. So when I stopped by the grocery store this week and saw a sale on corn, I knew I just had to stock up. &nbsp;Some of them were boiled and I roasted a few Taiwanese-style (more on that later) and the last few I saved for this creamy harissa-corn soup. <br /><div style="text-align: center;"><br /></div>I love the taste of corn on its own, so I tried to keep this recipe as simple as possible with as few ingredients to keep the pure corn taste distinguishable. &nbsp;I saved the kernel-less cobs to steep in the milk and give the entire soup an even more intense corn taste. Make sure to reserve any corn milk (juices from when you cut the kernels off cob) to add to the soup. You do not need to toast the corn kernels if you do not have the time and just purée it raw. &nbsp;However, I think toasting it brings the natural sweetness to the forefront and adds an additional caramelization taste. <br /><br />When you top the soup with the harissa paste, do use it with caution. &nbsp;A small dollop can pack quite a wallop! &nbsp;The flavors come together really nicely in this quick and easy soup. &nbsp;You can still taste the wonderful sweetness of the corn through the heat of the harissa. The créme fraîche adds a nice cool finish.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-Pn_BPFTUwec/T8fGZWU_ueI/AAAAAAAAA-Q/9pZQyF30x5o/s1600/IMG_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Pn_BPFTUwec/T8fGZWU_ueI/AAAAAAAAA-Q/9pZQyF30x5o/s400/IMG_0064.JPG" width="400" /></a>&nbsp;<a href="http://2.bp.blogspot.com/-yiuwejrz7Co/T8fGh-LrOtI/AAAAAAAAA-Y/MtKt4W4Mabo/s1600/IMG_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yiuwejrz7Co/T8fGh-LrOtI/AAAAAAAAA-Y/MtKt4W4Mabo/s400/IMG_0069.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">CREAMY HARISSA-CORN SOUP</span></b></div><div style="text-align: center;"><i>Serves 4</i></div><br /><b><u>INGREDIENTS</u></b><br />8 ears of corn, kernels removed and cobs reserved<br />4 cups 2% milk<br />2 bay leaves<br />3 cloves garlic, whole and peeled<br />1 tbsp canola oil<br />2 tbsp granulated sugar<br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/4 tsp salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp freshly ground black pepper</div><br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Harissa paste, to taste</div><br />Créme fraîche&nbsp;&nbsp;or Greek yogurt<br />1 tbsp snipped flowering chives or chives<br /><br /><b><u>DIRECTIONS</u></b><br />1. In a medium stockpot, add corn, milk, bay leaves, and garlic. &nbsp;Bring to a boil on medium-high heat and then lower to low. &nbsp;Simmer for 20-25 minutes to allow the flavors to come together.<br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-4_Dj-elMco8/T8fGrFUAp5I/AAAAAAAAA-g/HmsvEDmHFjw/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4_Dj-elMco8/T8fGrFUAp5I/AAAAAAAAA-g/HmsvEDmHFjw/s320/IMG_0074.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div>2. &nbsp;While the corn broth is simmering, toast corn kernels in a large sauté pan with canola oil on high heat for approximately 5 minutes until golden brown, stirring occasionally. Remove from heat until ready to use.<br /><br />3. &nbsp;In a blender, add toasted kernels, corn broth and sugar. &nbsp;Make sure to remove the bay leaf and garlic cloves from the broth. On high, purée the mixture for several minutes. &nbsp;Add salt and pepper slowly and adjust seasoning to taste. I like to leave it slightly chunky for a nice texture, but you can purée till smooth if you prefer.<br /><br />4. &nbsp;Serve immediately in a soup bowl. Top with a dollop of créme fraîche, harissa paste and chives.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mDDX9dyl14g/T8fHB9dxzOI/AAAAAAAAA-w/9JPg0t8HURc/s1600/IMG_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="http://1.bp.blogspot.com/-mDDX9dyl14g/T8fHB9dxzOI/AAAAAAAAA-w/9JPg0t8HURc/s640/IMG_0088.JPG" width="640" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com5tag:blogger.com,1999:blog-1645819599817450967.post-56773058887341408222012-05-26T06:20:00.002-07:002012-05-26T06:20:40.977-07:00Asparagus-Goat Cheese TartAs I mentioned in an earlier blog the other week, I have been commuting to New York from New Jersey for the next few weeks cat-sitting for my parents. &nbsp;So when I'm in Jersey, I am always trying to find something fun and interesting to do to keep myself amused. &nbsp;It is a great time for me to experiment in the kitchen since my parents have a rather fair size kitchen that was renovated a few years back. &nbsp;My only complaints is that they have bare minimal cooking utensils and gadgets.<br /><br />I had thought ahead this time around and packed a few things with me this time around that I could easily carry to/from NYC including my handheld immersion blender that I used for my chilled fiddlehead-asparagus soup and star-shaped popsicle molds for my upcoming Memorial Day blog (stay tuned for that!). &nbsp;However, I was still missing a few essentials. &nbsp;So after a quick trip to Target and HomeGoods, I happily unpacked my new kitchen tools for my Jersey kitchen including an inexpensive new <a href="http://www.target.com/p/KitchenAid-3-5-Cup-Food-Chopper-Empire-Red/-/A-13738211#?lnk=sc_qi_detailbutton" target="_blank">food processor</a> (used in this recipe!) that works surprisingly well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-119um9U1N6w/T8An6b6IIFI/AAAAAAAAA9c/3Y8cQpjYZwE/s1600/IMG_1028.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-119um9U1N6w/T8An6b6IIFI/AAAAAAAAA9c/3Y8cQpjYZwE/s640/IMG_1028.jpg" width="478" /></a></div>So last Thursday, I checked out the weather forecast and saw nothing but beautiful sun and 80 degree weather up through the weekend. I hadn't been down to Princeton in a long time and I have a few favorite spots there that I love. It's the perfect spot to spend a sunny afternoon with the outdoor shops and restaurants in <a href="http://www.palmersquare.com/" target="_blank">Palmer Square</a>, right on the outskirts of the prestigious Princeton University. &nbsp;Another bonus is that I can take my pup shopping with me here and have him bask in the glory of the weather with me! <br /><br /><br />Princeton also has some great farms in the area where we usually go apple picking. One of my personal favorites is <a href="http://www.terhuneorchards.com/" target="_blank">Terhune Orchards</a>, famous for their apples and apple cider. I checked out their website to see what seasonal produce they were featuring and lo-and-behold, I read: "Pick your own asparagus." Yes. That's right. Pick my OWN asparagus. &nbsp;It was too good to be true! I have never picked my own asparagus, much less seen it grown from the ground. &nbsp;I am a city girl after all. I've tried my hand at growing my own herbs in the past, but my sister and I concur that our entire family has a black thumb. We've killed everything ever given or bought including a sad little cactus plant. &nbsp;:( &nbsp; &nbsp;It is a sad, but true, fact.<br /><br />So, the next morning I packed up the dog and drove the 22 miles to Princeton, enjoying the cool breeze and warm sun on my face along the relatively quiet, winding and hilly roads. We did a little shopping and eating in Princeton's Palmer Square before heading out to the farms. But then it was onwards to Terhune Orchards and Griggstown Quail Farm. See my pictures below of my first experience picking asparagus!<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-yTgn6PlFaFE/T8An-EyuIyI/AAAAAAAAA9s/PbmyOb2EcF0/s1600/IMG_1057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-yTgn6PlFaFE/T8An-EyuIyI/AAAAAAAAA9s/PbmyOb2EcF0/s640/IMG_1057.JPG" width="640" /></a></div>The asparagus was everything I imagined: crispy, yet tender and sweet. &nbsp;I featured it in my <a href="http://gastronomicnomad.blogspot.com/2012/05/chilled-fiddleheads-asparagus-soup.html" target="_blank">soup</a> and had thought to do it raw but didn't pick any asparagus thick enough for that purpose. &nbsp;Roasted asparagus is always a great way to use up your delicious spring asparagus. &nbsp;This super easy and scrumptious asparagus-goat cheese tart is the perfect light dinner to have with just a side of fresh greens. &nbsp;It is also great to serve as an appetizer or hors d'oeuvres. The addition of goat cheese was a great complement as the tanginess in the cheese brought out the sweetness of the asparagus.<br /><br />For my pesto sauce, I didn't have any of my usual ingredients and was too lazy to go out to the grocery store. &nbsp;So after scrounging through cupboards and the refrigerator I was able to put together what I am calling my "pantry pesto" which was just tasty. &nbsp;I loved the addition of the sundried tomatoes which added an unusual sweetness to the pesto. &nbsp;If you already have some pesto on hand, feel free to use that instead. But do try your pesto with some sundried tomatoes next time!<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">ASPARAGUS-GOAT CHEESE TART</span></b></div><div style="text-align: center;"><i>Serves 2-3 (as a main dish)</i></div><br /><b><u>INGREDIENTS</u></b><br /><i>Pantry pesto:</i><br />1/2 cup cilantro, roughly chopped<br />1/2 cup parsley, roughly chopped<br />12 mint leaves, stems removed<br />8 sundried tomatoes<br />1/4 cup toasted walnut<br />1 clove garlic, whole<br />1 cup extra virgin olive oil<br />Salt and freshly ground black pepper to taste<br /><br /><i>Tart:</i><br />1 sheet puff pastry<br />10 stalks asparagus<br />4 tbsp pantry pesto<br />1 goat cheese log, rolled into small balls, and then sprinkled randomly<br />1/4 cup shredded Parmesan<br />1 tbsp extra-virgin olive oil<br />Salt and freshly ground black pepper<br /><br /><b><u>DIRECTIONS</u></b><br />1. &nbsp;For pesto, add all ingredients in a food processor. Pulse on high for a few minutes until it is fully mixed. &nbsp;Add more oil if it is still too thick. &nbsp;I did not make the pesto very thin since I wanted it more like a paste. &nbsp;Refrigerate until ready to use.<br /><br />2. Remove puff pastry dough from freezer and defrost for 40 minutes until soft enough to use.<br /><br />3. Preheat oven to 400 degrees Fahrenheit.<br /><br />4. &nbsp;On a lined pre-greased baking sheet pan, unfold the dough and roll up each edge. &nbsp;Spoon pesto onto dough and evenly spread to the edge. Line asparagus lengthwise on the dough, flipping every other asparagus the other way. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HSk90TYVLtU/T8Anx1kmBBI/AAAAAAAAA9E/B1T2FGyXdEY/s1600/IMG_0999.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HSk90TYVLtU/T8Anx1kmBBI/AAAAAAAAA9E/B1T2FGyXdEY/s320/IMG_0999.jpg" width="239" /></a><a href="http://4.bp.blogspot.com/-AHwBIXHYPu0/T8An0t08lYI/AAAAAAAAA9M/RzBId7PjLP4/s1600/IMG_1003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-AHwBIXHYPu0/T8An0t08lYI/AAAAAAAAA9M/RzBId7PjLP4/s320/IMG_1003.jpg" width="239" /></a></div><br />5.&nbsp;Top with parmesan and goat cheese. Brush edges of pastry with oil for a nice golden crust. Sprnkle with salt and freshly ground pepper. Bake for 20 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JxmhLRS9AUI/T8An3BvFRHI/AAAAAAAAA9U/JOvizkcFWyY/s1600/IMG_1006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JxmhLRS9AUI/T8An3BvFRHI/AAAAAAAAA9U/JOvizkcFWyY/s320/IMG_1006.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6. Cut into squares and serve immediately.</div><div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ibc5bDQZDgg/T8DWpXw7jsI/AAAAAAAAA98/s7e__momD4g/s1600/IMG_1020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Ibc5bDQZDgg/T8DWpXw7jsI/AAAAAAAAA98/s7e__momD4g/s640/IMG_1020.jpg" style="cursor: move;" width="478" /></a></div><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com13tag:blogger.com,1999:blog-1645819599817450967.post-11270494693913407362012-05-23T18:28:00.001-07:002012-05-23T18:28:34.363-07:00Chilling this Memorial Day Weekend with Summer Sangria Popsicles<div class="separator" style="clear: both; text-align: left;">While the first official start of summer is not until June 20th this year, most people in the US wait eagerly for Memorial Day weekend as the kick-off for summer. &nbsp;Tropical beach getaways, weekends in the Hamptons, barbecues, dips in the pool, outdoor happy hours, flip flops, and best of all...summer hours. Oh yes, those companies who have summer hours/summer Fridays are envied by those poor employees who are forced to start their weekends at 5pm vs 2pm on Fridays when the sun is out in full force and calling to you. (Honestly, it's just cruel to not enforce summer Fridays with official legislation!)</div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-tdljpqEjxXQ/T72GgrlY4XI/AAAAAAAAA8k/-SasuTdXs04/s1600/IMG_1071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-tdljpqEjxXQ/T72GgrlY4XI/AAAAAAAAA8k/-SasuTdXs04/s640/IMG_1071.jpg" width="500" /></a></div><br />So, this Memorial Day weekend, whatever your plans are, keep you and your guests cool with these summer sangria pops filled with juicy, sweet pieces of blackberries, strawberries, peaches, and mangoes. &nbsp;Soaked overnight in a mixture of good quality vodka and St Germain (a sweet Elderflower liqueur), each little piece of fruit pops a small concentrated amount of liquor on your tongue. &nbsp;It is delicious and refreshing on a warm, pre-summer afternoon with a hidden kick. So don't let your guests overindulge in these! It may not taste very sweet or strong, but have more than a few and your guests will be giddily dancing the afternoon away.<br /><br />I love these star-shaped popsicle molds as they bring back a bit of nostalgia with the <a href="http://www.popsicle.com/product/category/107688/on-the-go" target="_blank">rocket popsicles</a> I used to have growing up from the neighborhood ice cream truck. Use whatever fruit you might have on hand and enjoy eating. <br /><br />Have a safe and fun Memorial Day weekend wherever you are!<br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-HoNdzGdw9VI/T72Gd5maLwI/AAAAAAAAA8c/o8NtuqZTb4Q/s1600/IMG_1061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="http://3.bp.blogspot.com/-HoNdzGdw9VI/T72Gd5maLwI/AAAAAAAAA8c/o8NtuqZTb4Q/s400/IMG_1061.jpg" width="400" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">SUMMER SANGRIA POPSICLES</span></b></div><div style="text-align: center;"><i>Makes 10-12 popsicles</i></div><br /><b><span class="Apple-style-span" style="text-decoration: underline;">INGREDIENTS</span></b><br />1 mango, peeled and cut into small cubes<br />1 peach, cut into small cubes<br />1/2 cup strawberries, thinly sliced lengthwise<br />1/2 cup blackberries, thinly sliced lengthwise<br />1 1/2 cup vodka (I used Ketel One)<br />1 cup St Germain<br />2 cups club soda<div><br /></div><div><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS</span></b></div><div>1. &nbsp;In a large pitcher, add fruit, vodka and St Germain. &nbsp;Allow the fruit to macerate for at least 3 hours if not overnight. Refrigerate until ready to use.</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-mM2j_HWNMps/T72Kb4Ll_RI/AAAAAAAAA84/Ciq6u6M4nR4/s1600/IMG_0955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mM2j_HWNMps/T72Kb4Ll_RI/AAAAAAAAA84/Ciq6u6M4nR4/s320/IMG_0955.jpg" width="239" /></a></div><div>2. Remove pitcher from refrigerator and add club soda. &nbsp;Stir briefly to mix together.</div><div><br /></div><div>3. &nbsp;Carefully pour the liquid into the popsicle mold 3/4 full. &nbsp;Then, using a spoon carefully add a mixture of fruits until full. Place molds in freezer overnight.&nbsp;</div><div><br /></div><div>4. &nbsp;To remove popsicle from mold, rinse warm water over the mold to release. &nbsp;Squeeze on sides of the mold gently to work on getting it looser, jiggle carefully and voilá, it's free! Freeze until ready to serve or eat immediately.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b_9Ddny1tOY/T72GjdGoIcI/AAAAAAAAA8s/WRu-zC1-1qQ/s1600/IMG_1076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-b_9Ddny1tOY/T72GjdGoIcI/AAAAAAAAA8s/WRu-zC1-1qQ/s640/IMG_1076.jpg" width="478" /></a></div><br /></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com6tag:blogger.com,1999:blog-1645819599817450967.post-37210587622508112792012-05-19T15:04:00.001-07:002012-05-19T15:07:57.062-07:00Chilled Fiddleheads-Asparagus SoupIt's unbelievable to think after the ups and downs Mother Nature has played on us this year that summer is actually near. With the sun blazing today, temperatures hovering around a perfect 80 degrees Fahrenheit and a cool breeze it is the perfect pre-summer Saturday.<br /><br />In honor of this gorgeous weather and it being May 19th, <a href="http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home" target="_blank">Jamie Oliver's Food Revolution Day</a>, I decided to make a zesty, cooling chilled fiddleheads-asparagus soup. <br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-KhLIL_PLgbE/T7gWR9oERII/AAAAAAAAA8A/4y1_jp-J96E/s1600/IMG_0945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KhLIL_PLgbE/T7gWR9oERII/AAAAAAAAA8A/4y1_jp-J96E/s640/IMG_0945.JPG" width="478" /></a></div>Before I get into fiddleheads and what they are, I want to briefly explain what today's Food Revolution Day is all about. &nbsp;In 2010, ABC launched a groundbreaking reality show following Jamie Oliver's quest to tackle America's obesity problem and get our kids healthy by getting into the schools and teaching kids how to eat healthy and where their food came from. &nbsp;The first season started off in Huntington, West Virginia, statistically the unhealthiest city in the US. Season two took him to Los Angeles, California, home to the 2nd largest school district in the country. It was heartbreaking to hear and see the stories of these children and their families suffering from obesity and even more shocking to see how several of the kids were unable to identify everyday fruits and vegetables or even know where their meat originated. Unfortunately, despite the compelling story ABC cancelled the show half-way through the second season due to lack of commercial support. &nbsp;What sprouted from the show though was an overwhelming support worldwide for Jamie's Food Revolution to get the US to initiate policies to feed our children healthier food within the school system. This is a monumental task. &nbsp;So in the meantime, the Food Revolution is working on the local grass-roots level by setting up free kitchens and cooking lessons within communities to teach children and adults how to start cooking. Please take a minute to check out the website and sign the petition to show your support for this incredible initiative.<br /><br /><a href="http://4.bp.blogspot.com/-cm2UW6k1O0c/T7gWIDStqkI/AAAAAAAAA7o/m2_E7avuWFg/s1600/IMG_0906.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-cm2UW6k1O0c/T7gWIDStqkI/AAAAAAAAA7o/m2_E7avuWFg/s400/IMG_0906.jpg" width="298" /></a>Now, back to fiddleheads. What are they exactly? I had wondered the same thing myself for the last few seasons and have just looked at them as an oddity. &nbsp;A vegetable taken from the furled fronds of a young fern, fiddleheads usually appear in the early springtime and look like a tightly curly "q", similar to a snail shell. Used both in Asian cooking and North American, fiddleheads are extremely versatile in its culinary use. &nbsp;I am extremely interested in trying it in an Indonesian dish called <i>gulai paku</i> which are fiddleheads cooked in a rich coconut sauce mainly spiced with lemongrass, galangal, chili pepper and turmeric leaves. I will save that for another day though! &nbsp;Tonight, it will be featured in my chilled soup! &nbsp;Fiddleheads have the sweet, lemony, grassy taste of asparagus which is why I paired them here with asparagus in my cold buttermilk-based soup. The use of the buttermilk gave the soup a nice tang with a bit of richness from the créme fraîche added at the very end.<br /><br /><br />This chilled fiddlehead-asparagus soup is the perfect, refreshing light lunch or starter on a hot summer day. You can also serve them for your next cocktail party served in short shot glasses, topped with a sprig of fiddlehead or asparagus on a toothpick. Tonight, mine will be enjoyed al fresco with a glass a cool white wine and my marinated all-natural, free range poussin from <a href="http://www.griggstownquailfarm.com/" target="_blank">Griggstown Quail Farm</a>. What a perfect way to close the first Food Revolution Day!<br /><br /><br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">CHILLED FIDDLEHEADS-ASPARAGUS SOUP</span></b></div><div style="text-align: center;"><i>Serves 2</i></div><br /><span class="Apple-style-span" style="text-decoration: underline;"><b>INGREDIENTS</b></span><br />1 tbsp grapeseed oil<br />1 cup fiddleheads, <a href="http://www.skinnymoose.com/wanderings/2010/04/11/how-to-clean-fiddleheads/" target="_blank">cleaned</a> thoroughly and brown ends trimmed<br />1 cup asparagus, cut 1-inch long<br />1 clove garlic, smashed<br />1/2 cup vegetable stock<br />3/4 cup buttermilk<br />1 tbsp Worchestershire sauce<br />Salt and freshly ground black pepper to taste<br />2 tbsp créme fraîche (optional)<br />Chives (optional)<br /><br /><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS</span></b><br />1. &nbsp;In a medium size pot, heat oil over medium high heat. Add fiddleheads, asparagus and garlic and saute until slightly softened. Add vegetable stock and bring to a boil. Then lower heat to low and simmer for 5 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gu0O-AoMp-w/T7gWKyTxiyI/AAAAAAAAA7w/17_6-c1ww2c/s1600/IMG_0909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gu0O-AoMp-w/T7gWKyTxiyI/AAAAAAAAA7w/17_6-c1ww2c/s320/IMG_0909.jpg" width="239" /></a></div>2. &nbsp;Remove from heat and add buttermilk, Worchestershire sauce, salt and pepper. &nbsp;Using a hand-held immersion blender, process until solids are all liquified and soup is smooth. This will take several minutes.<br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-yHX4N7yPCc0/T7gWPf15QkI/AAAAAAAAA74/S-4uwHwoxoE/s1600/IMG_0910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yHX4N7yPCc0/T7gWPf15QkI/AAAAAAAAA74/S-4uwHwoxoE/s320/IMG_0910.jpg" width="239" /></a></div>3. &nbsp;Chill for at least 3 hours before serving. &nbsp;Ladle into a bowl, add 1 tbsp&nbsp;créme fraîche and chives per bowl if desired. Serve chilled, not at room temperature.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SlD1oXfsE3E/T7gWUsxaElI/AAAAAAAAA8I/Z8H2INccRWw/s1600/IMG_0949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-SlD1oXfsE3E/T7gWUsxaElI/AAAAAAAAA8I/Z8H2INccRWw/s640/IMG_0949.jpg" width="476" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com2tag:blogger.com,1999:blog-1645819599817450967.post-45099337197731140062012-05-16T19:43:00.004-07:002012-05-16T19:43:50.981-07:00Thai Yellow Curry Noodle Soup with Crispy Asian DuckToday I finally booked my Thanksgiving trip to Thailand (followed by a short work trip to Hong Kong!) to visit the <a href="http://www.mistress-of-spices.com/" target="_blank">Mistress of Spices</a> in her new home!! Since she's moved there, I've been eyeing her pictures in jealousy and dreaming of cheap eating in the food stalls I love so much. &nbsp;There's nothing better than food stalls in Asia. &nbsp;Give me a steaming, fragrant bowl of noodles on the side of a street, balancing on a rickety stool in the middle of a bustling street market over a fancy four-star restaurant any day! <br /><br /><a href="http://3.bp.blogspot.com/-hVXvGj6lgmE/T7RiInZaO8I/AAAAAAAAA7M/ap20tZyWeGA/s1600/IMG_0762.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-hVXvGj6lgmE/T7RiInZaO8I/AAAAAAAAA7M/ap20tZyWeGA/s640/IMG_0762.jpg" width="528" /></a>My friends who are reading this might be laughing a bit at this point because there is also nothing else I love more than checking out a new hotspot in town from a celebrity chef. <br /><br />But&nbsp;Anthony Bourdain put it best in the article I was reading on the way home this afternoon in the new <i>Bon Appetit </i>issue: "the value of a dish is the pleasure it brings you; where you are sitting when you eat it -- and who you are eating it with -- are what really matter." <br /><br />Great family and friends makes for great eats anytime, anywhere. And I am looking forward to some great eats to finish up 2012, filled with vibrant memories of the native Thai culture and its infamous heat!<br /><br />In preparation for my upcoming trip, I've been experimenting with different flavors from Thai ingredients such as kaffir lime and yellow curry paste. &nbsp; I still had some leftover yellow curry paste from the <a href="http://gastronomicnomad.blogspot.com/2012/04/thai-yellow-curry-fried-rice.html" target="_blank">Thai yellow curry fried rice</a> I made last month and decided to finish it off in a spicy coconut noodle broth topped with a crispy-skin duck marinated in an Asian five-spice glaze. For the noodle, I used dried instant ramen noodles since I don't have easy access to fresh egg noodles unless I go to Chinatown. &nbsp;If you are able to find it easily, definitely use it versus the dried noodle for authenticity. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4XQc9WlgsCE/T7RiDPJepoI/AAAAAAAAA68/7ych5c65p2c/s1600/IMG_0753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://1.bp.blogspot.com/-4XQc9WlgsCE/T7RiDPJepoI/AAAAAAAAA68/7ych5c65p2c/s320/IMG_0753.jpg" width="320" /></a></div>Vegetarians, take heart and just skip the duck and you have a perfectly delicious and hearty Thai noodle soup. &nbsp;&nbsp;It is the perfect blend of two Asian cultures. &nbsp;Until November, this tasty noodle soup will tide me over nicely. Sluuurrrrppp!!!<br /><br /><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">THAI YELLOW CURRY NOODLE SOUP&nbsp;</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">WITH CRISPY ASIAN DUCK</span></b></div><div style="text-align: center;"><i>Serves 2</i></div><br /><b><span class="Apple-style-span" style="text-decoration: underline;">INGREDIENTS</span></b><br /><i>For marinade:</i><br />1 1" piece ginger, peeled and smashed<br />3 cloves, garlic peeled and whole<br />1 star anise<br />1/2 cinnamon stick<br />1 tsp Chinese 5-spice<br />1/3 cup dark soy sauce <br />2 tbsp honey<br />1/4 tsp salt<br />1/2 tsp freshly ground black pepper<br />2 duck breasts<br /><br /><i>For the broth:</i><br />1 tsp coconut oil<br />1 shallot, thinly sliced<br />1/2" inch slice ginger, peeled and smashed<br />6 bok choy leaves, sliced diagonally<br />6 crimini mushrooms, sliced<br />1/2 cup enoki mushrooms<br />6 baby corn, halved<br />2 1/2 tbsp yellow curry paste<br />1 kaffir lime leaf<br />1 cup coconut milk <br />2 cups hot water<br />1/2 tsp salt<br />1 tbsp fish sauce<br />1 whole star anise<br />2 servings dried instant ramen noodles<br /><br /><div><br /></div><br />Sriracha (optional)<br />Fresh lime wedges (optional but recommended)<br />Fresh cilantro leaves (optional)<br /><br /><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS</span></b><br /><i>For duck:</i><br />1. Mix all ingredients for marinade in a large non-reactive bowl. &nbsp;Reserve 4 tbsp of marinade in a separate small bowl. &nbsp;Add duck to large bowl, cover with plastic wrap and marinade overnight.<br /><br />2. &nbsp;The next morning, remove duck from marinade and place on a covered plate to dry out for a few hours in the refrigerator. Removing the wetness of the marinade will allow the duck skin to get crispier.<br /><br />3. &nbsp;Preheat oven to 325 degrees Fahrenheit. Prior to putting duck breasts in oven, make sure to score the skin to allow oil to cook out. Roast duck breasts for 1/2 hour, draining oil to ensure crispiness. <br /><br />4. &nbsp;Raise heat to 400 degrees Fahrenheit and cook for another 1/2 hour. Within the last 10 minutes, glaze the duck with the reserve marinade. Don't worry if the duck becomes slightly blackened on top as this is a result of the soy sauce and honey in the marinade and only adds to the crispiness.<br /><br />5. Remove from oven and top noodle immediately.<br /><br /><i>For noodle soup:</i><br />1. &nbsp;In a large pot, warm oil over medium-high heat. &nbsp;Add shallots and ginger and saute for a few minutes until fragrant. Add bok choy, mushrooms, corn, curry paste and lime leaf. &nbsp;Stirfry together for another few minutes until fully mixed.<br /><br />2. &nbsp;Add coconut milk, water, salt, fish sauce and star anise to the mixture. &nbsp;Bring to a boil and then lower heat to a simmer for roughly 10 minutes to allow the flavors to come together in the broth.<br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-KMgaxZj5WOc/T7RiFp9NMaI/AAAAAAAAA7E/nEupqD4NeNo/s1600/IMG_0756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="http://4.bp.blogspot.com/-KMgaxZj5WOc/T7RiFp9NMaI/AAAAAAAAA7E/nEupqD4NeNo/s320/IMG_0756.jpg" width="320" /></a></div>3. &nbsp;Add noodle to broth, cover and remove from heat. &nbsp;Allow to stand until noodles are soft. Pour into a large bowl and top with duck. Serve with cilantro, lime and sriracha and top as you like. The broth will already be spicy, so only add the sriracha if you really want some intense heat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jbroaGl-VhM/T7RiLkvt2EI/AAAAAAAAA7U/XXmDQdmk7UY/s1600/IMG_0769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-jbroaGl-VhM/T7RiLkvt2EI/AAAAAAAAA7U/XXmDQdmk7UY/s640/IMG_0769.jpg" width="640" /></a></div><br /><br /><br /><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com2tag:blogger.com,1999:blog-1645819599817450967.post-61885533492992114272012-05-11T07:44:00.000-07:002012-05-11T07:44:59.261-07:00Chicken in Black Bean SauceIt's Mother's Day this upcoming Sunday and it will actually be a little weird since both my parents and my sister are leaving on their European tour while I am left behind in Jersey to catsit. Hmmm....something's very wrong with this picture.<br /><br />Either way, I always like to do a little something Chinese and <a href="http://gastronomicnomad.blogspot.com/2011/05/mothers-day-buddha-day-celebration-and.html" target="_blank">traditional</a> for my mother since she has never been very adventurous with her eating (chicken hearts, pork intestines and brains don't count as we grow up eating this stuff!).&nbsp; This chicken in black bean sauce would be something very similar to what we would have at home for our family dinner as it is quick and inexpensive.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jSgfUinwL_k/T60jMg6YBrI/AAAAAAAAA6Y/E2JyVMxJSg4/s1600/chicken+black+bean+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="http://4.bp.blogspot.com/-jSgfUinwL_k/T60jMg6YBrI/AAAAAAAAA6Y/E2JyVMxJSg4/s640/chicken+black+bean+3.jpg" width="640" /></a></div>I love using black bean sauce as it has a very distinct smell and taste.&nbsp; Do not be tricked into thinking it is anything like the canned black beans you buy at your local grocery store!&nbsp; It is created by a two-part process, fermenting and salting black soybeans. The process turns the beans black, soft, and mostly dry. The smell is sharp and extremely pungent, with a taste that is salty and somewhat bitter and sweet. It definitely gives that umami taste you are looking for if you want to create a traditional Chinese dish.&nbsp;<br /><br />My chicken in black bean sauce is a super simple, easy, and tasty stirfry that you can use any leftover chicken or vegetables you might have.&nbsp; This would also be great with pork or silken tofu. If my mother had made it, she would have definitely used pork. But since I rarely cook with pork, it was hands down chicken!<br /><br /><br />Sometimes there is nothing better on Mother's Day except to cook something simple for her that tells her you were paying attention to what she was cooking for you.&nbsp;<br /><br />Happy mother's day, mom!!&nbsp; Hope all of you mothers and mother-to-bes have a wonderful day!<br /><br /><div style="text-align: center;"><span style="font-size: large;"><b>CHICKEN IN BLACK BEAN SAUCE</b></span></div><div style="text-align: center;"><i>Serves 4</i></div><br /><u><b>INGREDIENTS</b></u><br />1 tbsp canola oil<br />1 lb boneless, skinless chicken thighs, diced<br />1/4 lb green beans<br />2 cloves garlic, peeled and thinly sliced<br />1/4 cup mixed bell peppers<br />1/4 tsp red chile flakes<br />1 1/2 tbsp black bean sauce<br />1 tbsp soy sauce<br />1 tsp corn starch<br />2 tbsp cold water<br />Salt and freshly ground black pepper<br />Dash of Sesame oil<br />2 tbsp green scallions, sliced<br /><br /><u><b>DIRECTIONS</b></u><br />1.&nbsp; In a medium wok or deep pan over medium-high heat, add oil.&nbsp; Once hot, add chicken and stir fry until outside is no longer pink, approximately 5 minutes.<br /><br />2.&nbsp; Add green beans, garlic, peppers and chile. Stir fry together for a few minutes. Add black bean, soy sauce, corn starch and water. Mix together and bring it to a boil so that it allows the liquid to thicken a bit.&nbsp; You don't want it to have a very thick consistency, but it should definitely not be watery.<br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-eu2-tkx0AKw/T60jCS3Q_XI/AAAAAAAAA6I/s9G7M_qJxP0/s1600/chicken+black+bean+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-eu2-tkx0AKw/T60jCS3Q_XI/AAAAAAAAA6I/s9G7M_qJxP0/s320/chicken+black+bean+1.jpg" width="270" /></a></div>3.&nbsp; Finish with sesame oil and season to taste with salt and pepper.&nbsp; Make sure to taste before adding salt as the black bean and soy sauce are salty already. It might not be necessary.<br /><br />4.&nbsp; Serve in a large curved plate and garnish with scallions.&nbsp; This should be eaten with white/brown rice.&nbsp; I topped mine with a sprinkle of black sesames seeds for a more dramatic touch.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rAr_nwuV9S4/T60jRtGMGYI/AAAAAAAAA6g/CNZuFXOIQaU/s1600/chicken+black+bean+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-rAr_nwuV9S4/T60jRtGMGYI/AAAAAAAAA6g/CNZuFXOIQaU/s640/chicken+black+bean+4.jpg" width="596" /></a></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com2tag:blogger.com,1999:blog-1645819599817450967.post-8589679350878408062012-05-09T07:28:00.000-07:002012-05-09T07:55:44.935-07:00Ramp (Wild Leek) Pesto PizzaSo this is the last of it. Since I was too lazy this year to pickle my ramps, the last of them went into this crispy, gooey, cheesey ramp pizza. I wasn't planning on sharing another ramp recipe this season, but the pie came out so amazingly delicious that I just had to share it with everyone so you could make it at home.&nbsp; With the heat from my <a href="http://gastronomicnomad.blogspot.com/2012/04/spicy-ramp-kati-roll.html" target="_blank">spicy Asian ramp pesto</a>, charred smoky fresh ramps, mozzarella, tangy goat cheese with a sprinkling of flaky Maldon salt, it was blow your mind good. <br /><br />Don't worry if you don't have ramps as you can replace it with scallions, wild leeks, spinach, or arugula. Use any pesto you have on hand to replace my ramp pesto. <br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-XmBO0i_QpO8/T6p7-qFbr0I/AAAAAAAAA5s/SiXLM9oPxeY/s1600/IMG_0711.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://1.bp.blogspot.com/-XmBO0i_QpO8/T6p7-qFbr0I/AAAAAAAAA5s/SiXLM9oPxeY/s640/IMG_0711.JPG" width="640" /></a></div>I used a pre-made whole wheat pizza dough, but again feel free to experiment and use any dough of your liking; if you're ambitious, make your own pizza dough. To achieve the crispness in my crust, I rolled the dough to about 1/2" thick and used a <a href="http://www.surlatable.com/product/PRO-22400/Chicago-Metallic-Pizza-Crisper" target="_blank">pizza crisper</a> for the first time that my local Sur La Table recommended. I will never bake a pizza without it again. It achieved the extra crunchy, wood fire oven effect that I can never get at home. It would probably work great as a smoker that I plan on trying for my next pie. Ymmmm...I can't wait!!!<br /><br /><div style="text-align: center;"><span style="font-size: large;"><b>RAMP (WILD LEEK) PESTO PIZZA</b></span></div><div style="text-align: center;"><i>Serves 8</i></div><br /><u><b>INGREDIENTS</b></u><br />1 pre-made whole wheat pizza dough<br />4 tbsp white flour<br />5 tbsp <a href="http://gastronomicnomad.blogspot.com/2012/04/spicy-ramp-kati-roll.html" target="_blank">ramp pesto</a> or any homemade pesto<br />8 slices fresh unsalted mozzarella<br />10 ramp leaves, green part only<br />1/2 piece goat cheese or chèvre<br />2 tbsp grapeseed oil<br />Maldon salt or any flaky sea salt to top<br /><br /><u><b>DIRECTIONS</b></u><br />1. Remove dough from fridge a half hour before using to let it come to room temperature. <br /><br />2. Preheat oven to highest it can go. Mine was 495 degrees Fahrenheit. <br /><br />3. On a large wooden board, cover lightly with 2 tbsp flour. Make sure dough is a round ball shape and dust with balance of flour. <br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-GXmYBL6CgXA/T6p7G6mHFzI/AAAAAAAAA5M/GWmKeIq50k0/s1600/IMG_0697.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-GXmYBL6CgXA/T6p7G6mHFzI/AAAAAAAAA5M/GWmKeIq50k0/s320/IMG_0697.jpg" width="239" /></a></div>4. Using a rolling pin, work from the center out using the ball of your hand. Slowly roll the dough into a circular shape until it is flattened to 1/2" thickness and covers a 14" pie crisper. Add more flour as needed if dough is sticky. It should be very easy to work with. <br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-74AgdgvG0rg/T6p7R9teyzI/AAAAAAAAA5U/oykPGlnfxP4/s1600/IMG_0698.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-74AgdgvG0rg/T6p7R9teyzI/AAAAAAAAA5U/oykPGlnfxP4/s320/IMG_0698.jpg" width="239" /></a></div>5. Move rolled out dough to the pan and using your hand stretch out dough to cover pan if needed. <br /><br />6. Using a spoon, spread pesto out from middle to cover dough evenly. Leave about 1" uncovered from the edge for the crust. <br /><br />7. Add mozzarella slices on top evenly. Lay ramp leaves one at a time next to each other. Add small tbsp of goat cheese, one at a time, evenly on pie. Using a pastry brush, lightly cover the crust with oil so that it turns a nice golden color. <br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-TwplOZj7HYk/T6p7cvvykrI/AAAAAAAAA5c/voWJgC4vNrU/s1600/IMG_0700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TwplOZj7HYk/T6p7cvvykrI/AAAAAAAAA5c/voWJgC4vNrU/s320/IMG_0700.jpg" width="268" /></a></div>8. Sprinkle Maldon salt or any flaky salt on top. Put into oven and bake for approximately 10 minutes until bubbly with golden brown crust. Don't worry if the ramp leaves are slightly charred. It will taste delicious!<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-yqum0lI32pI/T6p7q5zqZKI/AAAAAAAAA5k/aObsqCW9ipE/s1600/IMG_0702.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-yqum0lI32pI/T6p7q5zqZKI/AAAAAAAAA5k/aObsqCW9ipE/s400/IMG_0702.jpg" width="308" /></a></div>9. Remove from oven and using a pizza cutter cut into 8 slices, moving quickly to avoid too much sticking. Serve immediately with your favorite glass of white wine.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-glMZ_Vsh2sY/T6p8b-4022I/AAAAAAAAA50/L0R11L52QR4/s1600/IMG_0720.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="http://1.bp.blogspot.com/-glMZ_Vsh2sY/T6p8b-4022I/AAAAAAAAA50/L0R11L52QR4/s640/IMG_0720.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Ramp pesto pizza porn.</i></td></tr></tbody></table>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com1tag:blogger.com,1999:blog-1645819599817450967.post-14633681378839891322012-05-04T07:32:00.002-07:002012-05-04T07:32:59.662-07:00Guacamole Wontons with Mexican Salsa DipThis Saturday is the ultimate day for all those party-goers and drinkers: TWO major events to choose from.&nbsp; Derby Day or Cinco de Mayo? Bourbon or margaritas? Big decisions here.&nbsp; But who says you have to choose.<br /><br />Soak up those <a href="http://gastronomicnomad.blogspot.com/2012/02/big-easy-mint-juleps-hurricanes.html" target="_blank">mint juleps</a> with these tasty guacamole wontons! Buttery mashed avocados, black beans, corn, cilantro and lime filled into a crispy pocket with just a touch of a creamy, tangy dip. Ymmmm...perfect easy, one-bite appetizers for your Cinco de Mayo party!<br />&nbsp;<a href="http://3.bp.blogspot.com/-tew_5bUBWW0/T6K5ubxr6aI/AAAAAAAAA4Y/D_sH6CmmXsY/s1600/IMG_0751.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-tew_5bUBWW0/T6K5ubxr6aI/AAAAAAAAA4Y/D_sH6CmmXsY/s640/IMG_0751.JPG" width="640" /></a><br /><br />While making the wontons, don't be stingy with the egg adhesive. Make sure the entire length of the two sides where you will be folding the wontons and where the two points form the wrap receive full attention.&nbsp; Otherwise, they will fall apart. As per my mother growing up, big no no. Follow the picture tutorials below and you will be making wontons like a pro with any filling of your choice!<br /><br />The guacamole wontons can be made up to a week in advance and frozen once wrapped into wontons.&nbsp; There should be no issue with the avocado being frozen. Defrost the morning you plan on frying the wontons. The dip should keep in the refrigerator for a few weeks. <br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-tew_5bUBWW0/T6K5ubxr6aI/AAAAAAAAA4Y/D_sH6CmmXsY/s1600/IMG_0751.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Olé!!<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>&nbsp;GUACAMOLE WONTONS WITH MEXICAN SALSA DIP </b></div><div style="text-align: center;"><i>Makes 20 wontons </i></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-DkQuQlrtafs/T6K48AGeCYI/AAAAAAAAA3w/vTghoaakZqI/s1600/IMG_0723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-DkQuQlrtafs/T6K48AGeCYI/AAAAAAAAA3w/vTghoaakZqI/s400/IMG_0723.jpg" width="298" /></a></div><u><b>INGREDIENTS</b></u><br /><i>For dip (makes 2 cups):</i><br />1 cup salsa<br />5 tbsp low fat cream cheese<br />1/4 cup cilantro <br /><br /><i>For wontons</i>:<br />20 store-bought wonton skins<br />1 avocado, pitted and mashed<br />1/2 cup roasted corn kernels<br />1/2 cup canned black beans, washed<br />1/4 cup cilantro, chopped roughly<br />1 lime, juiced<br />Salt and freshly ground black pepper to taste<br />1 egg, beaten<br />2 cups canola oil<br /><br /><u><b>DIRECTIONS</b></u><br />1. For dip, throw all ingredients in a food processor and season lightly with pinch of salt and freshly ground black pepper. Pulse on high until fully combined. Pour into reserve container and refrigerate until ready to use. Garnish with a sprig of fresh cilantro if desired.<br /><br />2. For filling, mash avocado in a medium, non-reactive bowl. Add corn, black beans, cilantro and lime juice. Mix everything together. Season to taste.<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-nTECI0xAyAQ/T6K5Hjbo0qI/AAAAAAAAA34/ws9q4PHb6Wg/s1600/IMG_0728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nTECI0xAyAQ/T6K5Hjbo0qI/AAAAAAAAA34/ws9q4PHb6Wg/s320/IMG_0728.jpg" width="239" /></a></div>3. In a small mixing bowl, beat one egg to be used as an adhesive to make sure the wontons stay closed. <br /><br />4.&nbsp; Lay out a clean baking sheet to place the completed wontons until ready to fry.&nbsp; In the palm of your hand, place a wonton skin and scoop 1 tbsp of the filling in the center.&nbsp; It does not need to be exact, just roughly a spoonful. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YPrLa4y9N0c/T6K5QdaB4sI/AAAAAAAAA4A/awajzLhLILE/s1600/IMG_0729.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-YPrLa4y9N0c/T6K5QdaB4sI/AAAAAAAAA4A/awajzLhLILE/s320/IMG_0729.jpg" width="297" /></a></div>&nbsp;5. Use egg to line the inside of two sides and fold in half into a triangle.&nbsp; Press firmly to make sure it is securely closed. With two fingers, gently push out any excess air bubbles inside the wontons.<br /><br />6. Pull two corners to overlap in the middle. Use a bit more of the egg wash on one end, stick together. Dab over the entwined corners to ensure it does not pull apart. Repeat until filling is gone. If using later, freeze until ready to use. <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dLLmgkus9j0/T6PkSeioEtI/AAAAAAAAA4k/rFyPp7Qd0lM/s1600/photo-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dLLmgkus9j0/T6PkSeioEtI/AAAAAAAAA4k/rFyPp7Qd0lM/s320/photo-9.JPG" width="239" /></a></div>7. In a medium cast-iron pan, heat oil on medium high for several minutes until hot. You can test if the oil is ready with a piece of the wonton skin. If it starts sizzling almost immediately it is hot enough. Place each wonton into oil gently to prevent oil from spitting. Do not overcrowd the pan with wontons otherwise it will drop the temperature in the oil too much. <br /><br />8. Fry on one side for several minutes until light golden brown. Flip and repeat on the other side. Remove to a paper towel lined plate to blot excess oil. Repeat until all wontons are done. Serve immediately while warm with the dip.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gdakJ25uLeg/T6Pntuj49vI/AAAAAAAAA4w/q1zB2A5umyU/s1600/photo-10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-gdakJ25uLeg/T6Pntuj49vI/AAAAAAAAA4w/q1zB2A5umyU/s640/photo-10.JPG" width="476" /></a></div><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com10tag:blogger.com,1999:blog-1645819599817450967.post-41464900817535706702012-05-01T12:42:00.000-07:002012-05-01T12:42:17.723-07:00Spring Primavera Barley RisottoRisotto. This Italian soul food dish is one of the easiest things to cook but one of the most difficult to achieve the proper texture. Most cook the risotto too dry, make the rice too mushy or too hard.<br /><br /><br />By definition, risotto is a rice cooked in a broth to a luscious, creamy consistency. The most common ingredients in risotto is broth, parmesan, butter and onion.&nbsp; Within Italy, there are numerous variations of risotto: in Milan, risotto alla Milanese is made with beef stock, beef bone marrow, lard, cheese, and saffron similar to a Spanish paella; Piedmont, located in northern Italy by the mountainous Alps region, makes risotto al Barolo using red wine and may include sausage meat and/or Borlotti beans. Venetians cook one of my favorites, risotto al nero di seppia ("black risotto") made with cuttlefish cooked with their ink-sacs intact. Once you leave Italy, variations abound with most bases of the recipe remaining true to those four basic ingredients listed above.<br /><br />Since I was out of arborio rice in the house, I decided to replace it with the barley and create a risotto using lighter, spring ingredients like sweet green zucchini, cherry tomatoes and plump crimini mushrooms. You can really use whatever you have on hand in your refrigerator and add chicken or shrimp if you desire. I wanted to keep the flavors really pure in this dish and celebrate the vegetables.<br /><br /><br />I started cooking with barley not for myself, but for my dog Tyler because I had read it was a very high fiber, high protein whole grain. The first few times I made it I didn't understand why he would eat everything except the barley. I was cooking it for 20 minutes which I thought sufficient. I later realized cooking it is similar to how I use the arborio rice for my risotto. The grains of barley need to be toasted on high for a minute to really release the nuttiness. Like arborio rice, cooking barley is a game in patience as it takes almost an hour to fully cook.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PuqLMgMXS0I/T6AlleK8olI/AAAAAAAAA3k/CtaLE6XqGIQ/s1600/IMG_0690.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-PuqLMgMXS0I/T6AlleK8olI/AAAAAAAAA3k/CtaLE6XqGIQ/s640/IMG_0690.jpg" width="640" /></a></div>My finished barley risotto was perfect. Nutty with the natural chewiness of the barley, there was an earthiness from the mushroom and sweetness from the zucchini, tomatoes and fennel seeds.&nbsp; I used less stock than usual for this risotto as the mushrooms released water when cooked. The addition of the butter at the end and parmesan added a rich, velvety creaminess to the risotto. I gobbled up every last bite and did not miss my usual proteins of chicken or shrimp.<br /><br /><div style="text-align: left;">A great tip I learned somewhere along the way in the early stages of my cooking in my early 20s was to use hot water in replacement of stock if not available.&nbsp; I have used this tip several times in the past</div><div style="text-align: left;">15 years to no complaints.&nbsp; I found out I didn't have any stock on hand and actually just used hot water in replacement for this recipe. </div><br />Bon appetito!!<br /><br /><div style="text-align: center;"><span style="font-size: large;"><b>SPRING PRIMAVERA BARLEY RISOTTO</b></span></div><div style="text-align: center;"><i>Serves 2</i></div><br /><u><b>INGREDIENTS</b></u><br />1 cup pearl barley, rinsed in cold water a few times to remove starch<br />2 tbsp extra-virgin olive oil <br />1/2 white onion, diced<br />1 tsp fennel seeds<br />1 tsp herbes de Provence<br />1 cup crisp white wine (I used a viognier, but any crisp white wine will work.)<br />2 1/2 cups warm vegetable stock or broth<br />5 whole crimini mushrooms, sliced including stems<br />1/2 green zucchini, diced<br />1/2 cup grape or cherry tomatoes, halved<br />1/2 cup shredded Parmesan-Reggiano<br />Salt and freshly ground black pepper to taste<br />1 1/2 tbsp unsalted butter<br /><br /><u><b>DIRECTIONS</b></u><br />1. In a large stock pot over high, heat up oil and then add barley and toast for a minute until light golden brown.&nbsp; Add onion, fennel and herbes de Provence. Sauté for another minute and using a wooden spoon, mix together. <br /><br />2. Reduce heat to medium low. Add 1/2 cup of wine to pot and stir together, then let reduce until liquid is pretty much gone before adding the next 1/2 cup. Repeat process with stock, pouring 1/2 cup into the pot every time.&nbsp; Stir occasionally to make sure it does not stick to the bottom of the pot. The whole cooking time for the barley should take between 40-50 minutes total.<br /><br />3.&nbsp; Before you add the last cup of stock, add mushrooms, zucchini and tomatoes.&nbsp; If you add it too early, the vegetables will become too mushy and lose its beautiful colors. Before you add the last 1/2 cup of stock, add Parmesan, salt and pepper to taste. Stir together.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-nv5n5Aim6u0/T6AlTa2anVI/AAAAAAAAA3U/gHUXKfEvM-w/s1600/IMG_0683.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-nv5n5Aim6u0/T6AlTa2anVI/AAAAAAAAA3U/gHUXKfEvM-w/s400/IMG_0683.jpg" width="298" /></a></div><br /><br />4.&nbsp; Add the butter to finish when you notice the stock is almost cooked through.&nbsp; You do not want it dry.&nbsp; It should be slightly liquidy and fall off your wooden spoon easily with only a slight resistance. The butter will add the rich, creamy texture you are looking for.<br /><br />5.&nbsp; Serve immediately and top with more Parmesan. Drink the rest of that white wine you used for the risotto to the last drop.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-rMUtGkY0LuY/T6AlaVersuI/AAAAAAAAA3c/7zNpPTd8U1g/s1600/IMG_0688.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="http://1.bp.blogspot.com/-rMUtGkY0LuY/T6AlaVersuI/AAAAAAAAA3c/7zNpPTd8U1g/s640/IMG_0688.jpg" width="640" /></a> </div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com4New York, NY, USA40.7143528 -74.005973140.5217853 -74.3218301 40.9069203 -73.690116100000012tag:blogger.com,1999:blog-1645819599817450967.post-21928855448347106032012-04-24T10:38:00.000-07:002012-04-24T11:10:24.325-07:00Spicy Ramp Kati RollIt's that time of the year. Spring has arrived and with it the rich bounty of ramps at the farmers markets! <br /><br />Ever since ramp-mania began to show up on chef's menus everywhere a few years ago, this seasonal vegetable has been featured prominently on foodie blogs including mine. Beloved as much for its short life span (ranging from 4-6 weeks) as its intense garlicky flavor, I found this season's crop of ramps to particularly spicy. <br /><br />My favorite way of eating ramps is a simple sauté. But since I found myself stockpiling on bunches of ramps galore, I decided that I didn't need to be stingy with my experimentations.&nbsp; One of the best ways to feature ramps is definitely in a pesto. Since I had created a <a href="http://gastronomicnomad.blogspot.com/2011/05/ramp-chimichurri-steak-heirloom-tomato.html" target="_blank">ramp pesto</a> in the past, I wanted to give it a bit of an update and use it in an entrèe from one of my favorite cuisines that I rarely have unfortunately: an Indian kati roll.&nbsp; <br /><a href="http://1.bp.blogspot.com/-wcmvN3H5L7o/T5bgaov2ovI/AAAAAAAAA2g/oHuyV-KGSi4/s1600/IMG_0610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-wcmvN3H5L7o/T5bgaov2ovI/AAAAAAAAA2g/oHuyV-KGSi4/s640/IMG_0610.jpg" width="476" /></a><br />Generally, kati rolls are street food that are characterized as an Indian flat bread stuffed with a filling of your choice. They were introduced to NYC with much acclaim in Greenwich Village late night joint, <a href="http://thekatirollcompany.com/" target="_blank">Kati Roll</a> in 2002 with many trying to replicate their success. A favorite with NYU students because of its proximity and a destination for after-hour eats after a night of drinking and dancing, you can usually expect to wait a bit to place your order. But it is always well worth the wait. The soft bread and crunchy crust on the outside with the delicious filling of your choice rolled up inside is so much better than the usual pizza or Grey's Papaya hot dog.<br /><br />For the filling, I decided to go completely vegetarian with tofu, kale and ramps. Veggies, hope you're reading! This is a rarity for me because as much as I enjoy eating vegetarian food, I just like a bit of protein to my meals. However, I think Indian food always creates some of the best vegetarian dishes around so I felt it apropos to use tofu as my protein for the kati roll. <br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-bU0xpiXB4JE/T5bfxmkgs5I/AAAAAAAAA2I/6AQ4KBxy6D0/s1600/IMG_0530.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>For my spicy ramp kati rolls, tofu is really great to use since it takes on the flavor of the marinade and ramps. You can also replace it with eggplant or portabello mushrooms. The kale leaf adds a tiny fresh crunch and the topping of tomatoes, cucumber, onion, and cilantro cools the heat of the pesto. The lemon juice brings all the flavors out and adds a nice zing to the roll. If you want to remove some of the heat, I would just leave out the Thai red chile I used in the pesto.<br /><br />This is a great make ahead dish as it takes only a few minutes to cook the ramps, tofu and paratha. Have all the ingredients together and a yummy meal will be ready for you in minutes even if you are on the go!<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bU0xpiXB4JE/T5bfxmkgs5I/AAAAAAAAA2I/6AQ4KBxy6D0/s1600/IMG_0530.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bU0xpiXB4JE/T5bfxmkgs5I/AAAAAAAAA2I/6AQ4KBxy6D0/s320/IMG_0530.jpg" width="239" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The frenzy for ramps at Union Square Farmer's Market in NYC.</i></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: large;"><b>SPICY RAMP KATI ROLLS</b></span></div><div style="text-align: center;"><i>Serves 4</i></div><br /><u><b>INGREDIENTS</b></u><br /><i>Spicy Asian ramp pesto (makes 2 cups):</i><br />1 bunch ramp, leaves only (reserve stem &amp; bulbs for another use)<br />1 cup mint<br />2 whole garlic cloves, peeled<br />1 Thai red chile, seeded<br />1/2 cup unsalted peanuts<br />Zest of 2 limes<br />Juice of 1 lime<br />1 tbsp fish sauce <br />1 tsp sugar<br />1/2 tsp salt<br />3/4 cup extra virgin olive oil <br /><br /><i>Kati Rolls: </i><br />16 slices extra firm tofu, cut into medium size rectangles 1/2" thick<br />1 1/4 cups spicy ramp pesto<br />1/2 Persian cucumbers, peeled and diced finely<br />1/4 cup grape tomatoes, diced finely<br />2 tbsp Vidalia onions, diced finely<br />Juice of 1/2 lemon <br />12 ramp stalks, cleaned and quartered<br />4 tbsp grape seed oil<br />4 frozen paratha or Indian flat bread<br />4 pieces raw kale, rib removed<br />1/4 cup roughly chopped cilantro<br />2 tbsp raw ramp leaves, sliced into thin strips (optional)<br /><br /><u><b>DIRECTIONS</b></u><br /><i>For pesto:</i><br />1. In a food processor, add all ingredients except olive oil. On high, blend it together and slowly add oil into the mixture. Process for several minutes until it reaches the right consistency. Add more oil as needed. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RJLji4gDwY0/T5bffw9uAfI/AAAAAAAAA2A/CZ0KHoJ-Lug/s1600/IMG_0592.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-RJLji4gDwY0/T5bffw9uAfI/AAAAAAAAA2A/CZ0KHoJ-Lug/s320/IMG_0592.jpg" width="238" /></a></div>2. Refrigerate in a sealed jar until ready to use. Keeps well for 2-3 weeks. <br /><br /><br /><i>For Kati Roll:</i><br />1. In a large ziplock bag, marinade tofu with 1 cup pesto for at least 4 hours or overnight. Make sure each piece is well covered. <br /><br />2. In a small mixing bowl, add onion, tomatoes, cucumber and lemon juice. Season lightly with freshly ground black peppercorn. Cover and refrigerate until ready to use. <br /><br />3. Pre-heat an oiled cast iron skillet. Add ramps once hot and char on both sides. Remove from heat and put aside until ready to use. <br /><br />4. Put tofu on the skillet at an angle so it creates nice char marks. Grill for 2-3 minutes on each side until it is creates golden brown marks. Make sure your fan or window is open as it will get smoky! Turn off heat and keep to the side until ready to plate. <br /><a href="http://3.bp.blogspot.com/-FusFocT86Ww/T5bf-jNDQ7I/AAAAAAAAA2Q/qK1W79ZT4dg/s1600/IMG_0603.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br /><br /><a href="http://3.bp.blogspot.com/-FusFocT86Ww/T5bf-jNDQ7I/AAAAAAAAA2Q/qK1W79ZT4dg/s1600/IMG_0603.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FusFocT86Ww/T5bf-jNDQ7I/AAAAAAAAA2Q/qK1W79ZT4dg/s320/IMG_0603.jpg" width="239" /></a> <br />5. In a skillet, warm up 1 tbsp oil over medium high heat. Cook the paratha on each side for approximately 3-4 minutes until golden brown and crusty on both sides. Repeat with each paratha. <br /><br />6. To plate, lay paratha flat and smear the remaining pesto evenly along center of bread. Next, lay 1 pc of raw kale on top followed by 3 ramps. Lay 4 pieces of cooked tofu at a diagonal. Sprinkle with onion, cucumber and tomato mixture and cilantro-ramp. Repeat with the last 3 rolls. Serve immediately. <br /><br />Happy eating!<br /><br /><div style="text-align: center;">&nbsp;<a href="http://4.bp.blogspot.com/-3eQ3RNAAlwU/T5bgLwYYkvI/AAAAAAAAA2Y/4WhHr94skC8/s1600/IMG_0606.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3eQ3RNAAlwU/T5bgLwYYkvI/AAAAAAAAA2Y/4WhHr94skC8/s640/IMG_0606.jpg" width="476" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-aUi5TUFDSbc/T5X-NmMBc-I/AAAAAAAAA1M/gGF96xe9wKw/s640/blogger-image-472011569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com2tag:blogger.com,1999:blog-1645819599817450967.post-56081687102601343982012-04-12T14:24:00.003-07:002012-04-12T14:24:58.050-07:00Thai Yellow Curry Fried RiceI was away from home for the most part of February into March traveling for work. &nbsp;And when I'm away, all I do while I'm indulging in all my work-expensed meals is daydreaming about the first thing I'm going to cook when I'm back home. &nbsp;While I was in my hotel in West Hollywood, I was visiting the Mistress of Spice's blog when I stumbled upon her <a href="http://www.mistress-of-spices.com/2011/10/thai-red-curry-fried-rice.html" target="_blank">Thai red curry fried rice</a>.<br /><br />Drooling while I re-read the post, I made a promise to go home and use the <a href="http://www.blueelephant.com/trade/cooking-ingredients/curry-pastes/" target="_blank">red curry</a> I had brought back from one of my food shopping trips in Paris at the food mecca,&nbsp;<a href="http://www.galerieslafayette.com/" target="_blank">Lafayette Gourmet at Galeries Lafayette</a>.&nbsp; Fried rice is a real comfort food me growing up in my Taiwanese household.&nbsp; It is a great way to use leftover white rice as it gives it new life. The only time my mom ever made fried rice with us was if she needed to use up rice that was a few days old.&nbsp; She never used freshly made rice as it contains too much moisture and doesn't allow the rice to crisp up that much. Once I was old enough to start helping my mom in the kitchen as a teenager, I was given the responsibility of making the rice in the cooker. I would deliberately cook more rice than needed so that my mom would be forced to make us fried rice that week! It was (and still is!) my favorite dish to make at home, though my variation is slightly different from my mom's now.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Zoq-fPDDwUI/T3-h6yRNb5I/AAAAAAAAAzM/GdxXa2L9ut8/s1600/IMG_0442.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="393" src="http://3.bp.blogspot.com/-Zoq-fPDDwUI/T3-h6yRNb5I/AAAAAAAAAzM/GdxXa2L9ut8/s400/IMG_0442.jpg" width="400" /></a></div>So two days after I found myself back home in my lovely, tiny studio (there really is no place like home!) I stopped by my local Chinese spot to pick up a pint of white rice since I had run out of my jasmine rice right before I left for my work travels.&nbsp; I opened my fridge and pulled out the curry paste to find I didn't have red curry, but YELLOW curry. No problem! A quick look through my fridge and freezer and I pulled out some coconut flakes, an egg, leftover grape tomatoes, chicken breasts and a kaffir lime leaf...the holy grail that holds that umami flavor in Thai cooking next to fish sauce.<br /><br />Since yellow curry has a slightly sweeter taste to its heat, the coconut was the perfect complement for it. Once I toasted them a beautiful golden brown, it also added a nice textural contrast in the dish. You can adjust the level of heat by reducing/increasing the curry paste. I thought mine was just the right amount of heat without making it painful to eat! Feel free to substitute the chicken with eggplant or tofu if you do not eat meat.&nbsp; If you are trying to be more health conscious, brown rice is also perfectly acceptable; it will probably add a nice nutty flavor. I have just never learned to like brown rice having eaten white rice my entire life.<br /><br />This weekend is the MOST appropriate time to cook this dish for yourself or your family as today signifies the beginning of the<i>&nbsp;Songkran Festival </i>(otherwise known as Thailand Water Festival).&nbsp; It is the most important festival for Thai people. Celebrated as the traditional Thai New Year, the Thai people sprinkle water on the elders in show of respect and pay respect to Buddha images. This year Songkran will run from Thursday, April 12th-Sunday, April 15th.&nbsp; So get out there with your water guns in tow and then satisfy your hunger afterwards with this comforting dish!<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-L80lpPRAE74/T4c6qqWdM3I/AAAAAAAAAzg/YjE8MgRBi8s/s1600/470214_10150665331026547_510366546_9318893_1096508641_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-L80lpPRAE74/T4c6qqWdM3I/AAAAAAAAAzg/YjE8MgRBi8s/s400/470214_10150665331026547_510366546_9318893_1096508641_o.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Celebration of Songkran in the streets of Chiang Mai. - Photo by Ramya Vivekanandan</i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">THAI YELLOW CURRY FRIED RICE</span></b></div><div style="text-align: center;"><i>Serves 4</i></div><br /><b><span class="Apple-style-span" style="text-decoration: underline;">INGREDIENTS</span></b><br />3 tbsp coconut flakes, lightly toasted<br />2 tbsp grapeseed oil <br />1 large egg, beaten<br />2 medium size boneless, skinless chicken breasts, thinly sliced<br />1/2 cup yellow onion, diced<br />3 garlic cloves, peeled and thinly sliced<br />1 tbsp ginger, finely minced<br />1/4 cup cherry or grape tomatoes, halved<br />2 kaffir lime leaves<br />2 tbsp yellow curry paste<br />3 tbsp water <br />2 cups leftover white rice<br />1 lime, quartered<br /><br /><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS</span></b><br />1.&nbsp; In a large wok, toast the coconut flakes over medium heat until they are golden brown and have started to caramelize a bit around the edges. Remove from heat and reserve until ready to use.<br /><br />2.&nbsp; In the same wok, warm oil over high heat and add eggs. Roll around pan and cook for a few minutes.&nbsp; It should still be somewhat uncooked.&nbsp; Do not let brown on bottom. Remove from heat and reserve until ready to use.<br /><br />3. Still using the same wok over medium-high heat, add the chicken.&nbsp; Cook until both sides are no longer pink. Add onion and cook until slightly translucent. Then, add garlic, ginger, tomatoes, and kaffir lime leaves. Saute together for a minute. Add curry paste and water; mix together.<br /><br />4. Raise heat to high, add rice and eggs. Make sure everything is mixed together.&nbsp; I always like to make sure every grain of rice has a bit of the sauce and ingredients are evenly distributed so you get a bite of everything together.&nbsp; Cook for an additional 4-5 minutes over high and stir occasionally to avoid rice from sticking to the bottom.&nbsp; It's perfect if it starts to create a bit of crust on the rice, but we don't want it to stick! Add 2 tbsp coconut flakes to the rice and mix together one last time.<br /><br />5. Remove kaffir lime leaves from the wok. Serve immediately in individual bowls and top with toasted coconut flakes and a wedge of lime.<br /><br /><table summary="How to say Have a good meal in many languages"><tbody><tr><td><br /></td> <td>Kŏr hâi jà-rern aa-hăan or bon appetit!! </td></tr></tbody></table><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-pOX8iZVKFlI/T3-h0HqyAjI/AAAAAAAAAzE/smKc1iJ9UpQ/s1600/IMG_0438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pOX8iZVKFlI/T3-h0HqyAjI/AAAAAAAAAzE/smKc1iJ9UpQ/s640/IMG_0438.jpg" width="612" /></a></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com4tag:blogger.com,1999:blog-1645819599817450967.post-36782091063306920972012-04-06T15:40:00.000-07:002012-04-06T19:15:26.574-07:00Lime-Lavender Madeleines: An Easter Treat from the South of FranceFor those of you who are wondering, what exactly is a madeleine? &nbsp;You'll probably recognize them as those somewhat stale, overly sweet, kind of cake-like, shell-shaped treats that you find at your local Starbucks and Costco. Originating from the Lorraine region in northeastern France, madeleines are usually more sponge-like cakes. Much lighter and fluffier (and buttery!) in their native country, madeleines are delicious to eat alongside your morning/afternoon cup of tea or dipped into your <i>cafe créme</i>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-82H-5ybAVSM/T39v4Cq3JwI/AAAAAAAAAy8/U6lOkVqY7BU/s1600/IMG_0470.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-82H-5ybAVSM/T39v4Cq3JwI/AAAAAAAAAy8/U6lOkVqY7BU/s640/IMG_0470.jpg" width="478" /></a></div><br />I adapted a madeleine recipe I found in one of my old <a href="http://www.epicurious.com/recipes/food/views/Madeleines-102893" target="_blank">Gourmet</a> issues and changed it to suit my purposes. To me, nothing shouts spring and the memories of southern France than lavender. &nbsp;I have no idea why. But the delicate purple blossoms and light floral scent that is not too sweet or cloying just embodies the warmth of the healing spring sun. &nbsp;Known for its medicinal and herbal properties, lavender has been used for various things such as burns, insect bites and more commonly to relax the mind and induce sleep. Paired with the sharp, cleansing citrus zing of limes, it perfectly offsets the herbaceousness of the lavender.<br /><br />The sugar and butter gives the madeleines a natural caramelization alongside the edges and has a slight crisp when you first bite into it.<br /><br />This recipe is the perfect way to start off your Easter morning while the kids are all outside hunting the eggs all of the adults hid earlier in the day. Brew up a cup of your morning joe, dunk your lime-lavender madeleine, bite, and slowly savor the morning sun on your face and the taste of spring and Provence on your tongue.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_4HqiAJmTic/T39s8Lb36GI/AAAAAAAAAyc/3P2rtcsNbhg/s1600/IMG_0658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_4HqiAJmTic/T39s8Lb36GI/AAAAAAAAAyc/3P2rtcsNbhg/s320/IMG_0658.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>View of sunflower fields from the train going through Provence-Alpes-Côte d'Azur region.</i></td></tr></tbody></table><div style="text-align: center;"><div style="text-align: left;">I hope that everyone has a safe and wonderful Easter with their families and loved ones! I know that I am looking forward to some glazed ham and deviled eggs alongside with a light snack of these madeleines with tea to unwind while everything cooks in my kitchen.</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div><b><span class="Apple-style-span" style="font-size: large;">LIME-LAVENDER MADELEINES</span></b></div><div style="text-align: center;"><i>Makes 16</i></div><div style="text-align: center;"><br /></div><b><span class="Apple-style-span" style="text-decoration: underline;">INGREDIENTS</span></b><br />2 large eggs<br />1/3 cup granulated white sugar<br />1/3 cup organic agave syrup <br />Zest from 2 limes<br />1/2 tsp lavender, crushed<br />Pinch of salt<br />1/8 tsp baking powder<br />1 cup flour<br />1 stick (8 tbsp) unsalted butter, melted and cooled slightly <br /><br /><i><span class="Apple-style-span" style="text-decoration: underline;">Glaze:</span></i><br />2 tbsp powdered sugar<br />1 lime, juiced<br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-C4lQy2m_ab0/T39vySDdlaI/AAAAAAAAAy0/n4oryIe4l4s/s1600/IMG_0460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-C4lQy2m_ab0/T39vySDdlaI/AAAAAAAAAy0/n4oryIe4l4s/s320/IMG_0460.jpg" width="239" /></a></div><div style="text-align: left;"></div></div><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS </span></b><br />1. Preheat oven to 375 degrees Fahrenheit. <br /><br />2. In a large non-reactive bowl, whisk together eggs, sugar and agave syrup. Add in lime zest, lavender, baking powder and salt. Mix again. <br /><br />3. Slowly add in flour. Whisk until incorporated before adding more. Slowly add in butter, whisking it all in. <br /><br />4. Butter each mold to avoid any issues of sticking. Fill each madeleine mold with the batter to the top. Bake for 14 minutes until lightly golden on top with a nice caramelized brown crust along the edges. Always remember to butter the mold before doing the next batch. <br /><br />5. While madeleine is baking, whisk together powdered sugar and lime juice in a small bowl. Put aside until ready to use. <br /><br />6. Take madeleines out and let cool for a few minutes before popping them out. While warm, immediately brush the tops with the lime glaze. Let cool completely. <br /><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com1tag:blogger.com,1999:blog-1645819599817450967.post-50276991481313151422012-04-03T11:21:00.002-07:002012-04-03T11:21:35.787-07:00ITALIAN WEDDING SOUPHello readers! I feel like I am constantly apologizing for disappearing for weeks at a time. But I promise that at least for the next few months you have my undivided attention. :) <br /><br />Unfortunately, the last bit of winter continues to linger here in New York. The plus side is that I can continue comfortably having my soup without sweat dripping down my face. Yes, a pretty sight I know. <br /><br />I try to cook for my dog Tyler at least once a week. I know it sounds crazy, but it is cheaper and I control exactly what goes into it. I started doing it last year and came up with a really easy mini meatball recipe made with a heart conscious ground chicken that he loves. It makes so many mini meatballs that I decided to just use the rest for myself after I made his batch (after I add salt for myself of course!). You can use your fingers to roll the meatballs or melon baller if you have one on hand. <br /><br />I love making meatballs. I don't know why I never thought of making it sooner since they're so easy and I can definitely make them more health conscious. With my beach bachelorettes and weddings this summer, it is definitely weighing heavily on me. <br /><br />There's no better way for me to enjoy mini meatballs except in an Italian wedding soup. Tasty little meatballs floating in an herby clear broth among the tiny tubes of pasta and sweet vegetables and finished with just a squeeze of fresh lemon and shredded parmesan. It makes my mouth drool thinking of it and the perfect soup to deals spring! The lemon is not necessary but I think it brings a citrusy zing to the soup and gives it a clean taste. <br /><br />You will definitely have leftover mini meatballs. Just store them in a sealed Ziploc freezer bag and take them out anytime you need them: spaghetti and meatballs, Swedish meatballs, meatball skewers for your next cocktail party, etc etc. They are so handy to have around in your freezer!<br /><br />This Italian wedding soup is great to make the night before as all the flavors come together overnight. It is also a perfect way to use up leftover pasta. Happy Friday everyone! <br /><div style="text-align: center;"><a href="https://lh4.googleusercontent.com/-P7tciKwr3uA/T3Y9xy5SynI/AAAAAAAAAyA/kthfc3z-zUA/s640/blogger-image--1616449885.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-P7tciKwr3uA/T3Y9xy5SynI/AAAAAAAAAyA/kthfc3z-zUA/s640/blogger-image--1616449885.jpg" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b>ITALIAN WEDDING SOUP</b></span></div><div style="text-align: center;"><i>Serves 4</i></div><br /><u><b>INGREDIENTS</b></u><br /><i>For mini meatballs (makes 5 dozen):</i><br />1/2 lb ground chicken<br />1 large egg<br />1/2 cup panko or breadcrumbs<br />1 tsp herbes de Provence<br />1/2 tsp fennel seeds<br />1/4 cup shredded Parmesan <br />1/2 tsp sea salt<br />1/4 tsp freshly ground pepper<br /><br /><i>For soup:</i><br />1 tbsp olive oil<br />1 carrot, peeled and sliced 1/2-inch thick<br />1 fennel stem, sliced 1/2-inch thick (fronds reserved)<br />1/2 onion finely diced<br />2 cloves garlic, thinly sliced<br />1/2 tsp fennel seeds<br />1/2 tsp dried rosemary<br />1/4 tsp red chile flakes<br />4 cups low sodium chicken broth or homemade stock<br />1/2 bunch fresh spinach or 1 1/2 cup frozen spinach <br />20 mini-chicken meatballs<br />1 cup cooked whole wheat piccolini or small whole wheat pasta<br />Salt and freshly ground mixed peppercorns<br />1 lemon, quartered<br />Shredded Parmesan to top (optional)<br /><br /><u><b>DIRECTIONS</b></u><br /><i>For meatballs:</i><br />1. In a large non-reactive bowl, add ground chicken and all dry ingredients. Using your hands, mix together. Add egg and mix until well-blended. <br /><br />2. Using your fingers or melon baller, form gumball size mini meatballs. Place evenly on cooking sheet lined with aluminum foil for easy clean up. Refrigerate for an hour to allow them to firm up. <br /><div style="text-align: center;"><a href="https://lh6.googleusercontent.com/-7RICLJefzvg/T3Y9xp2xa0I/AAAAAAAAAx4/dLvL_bFot2g/s640/blogger-image--1691220472.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-7RICLJefzvg/T3Y9xp2xa0I/AAAAAAAAAx4/dLvL_bFot2g/s640/blogger-image--1691220472.jpg" /></a></div>3. Preheat oven to 375 degrees Fahrenheit. <br /><br />4. Place cookie sheet with meatballs in oven and bake for 15-20 minutes until lightly browned on top. Let cool. Reserve meatballs to be used and soup and freeze balance once it comes to room temperature. <br /><br /><i>For soup:</i><br />1. In a stockpot, warm oil over medium heat. Add carrot, onion, fennel and garlic. Sauté for approximately 3-5 minutes until vegetables start browning a bit. <br /><br />2. Add herbs to vegetable mixture. Stir together and then add spinach. Bring heat to medium high, add broth and bring to a boil. Once it has come to a boil, bring it to low heat, cover the pot and let simmer for 30-45 minutes. This allows all the flavors to really come together.<br /><br />3. Add pasta and meatballs. Cook for an additional 10 minutes. Season with salt and pepper to taste. <br /><br />4. Ladle equal proportions in a bowl and top with Parmesan and a wedge of lemon. Serve immediately while hot. <br /><br />gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com0tag:blogger.com,1999:blog-1645819599817450967.post-32774435970186957762012-02-20T18:34:00.000-08:002012-02-20T18:34:14.873-08:00The Big Easy, Mint Juleps & HurricanesWith Mardi Gras starting tomorrow, I am reliving my Christmas vacation with my favorite people in New Orleans this past year. &nbsp;Usually around the holidays, we find ourselves hankering for a beach vacation laying under the sun and getting away from the cold of the Northeast. &nbsp;Unfortunately, it seems that most of the US had the same thoughts. &nbsp;So our plans for a siesta in Mexico was panned for this year and we turned our sights on cities that were less coveted around this time of the year.<br /><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;">A few places were thrown around, but we all agreed wholeheartedly on New Orleans. &nbsp;It was somewhat warm (so we thought) and lots of nightlife and great food. For most of us, it had been our first trip to New Orleans so we had no idea what to expect. We discovered it was the land of food porn. Yes, that's right. You heard me...food porn! &nbsp;From charbroiled oysters to po' boys to gumbo and $0.25 martinis at the stately Commander's Palace....the Big Easy is a great city to head to if you love food. &nbsp;We definitely came away from our trip about 10 lbs heavier, but man did we enjoy ourselves!</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;">The slower pace of life took a bit of getting used to coming from the Northeast. &nbsp;There is a reason why it is nicknamed the Big Easy after all. &nbsp;Once we did though we were really able to enjoy ourselves and see the tidbits of what makes New Orleans and its inhabitants so special. A combination of genteel Cajun French charm, voodoo superstitions, ghostly traditions and a <i>joie de vivre</i> that trickled down to every aspect of their lives from music, arts, architecture into their cuisine, New Orlean-eans embrace their colorful history. Creole cuisine is literally an amalgamation of everything good that Cajuns took from the various influences that touched their part of the world.&nbsp;</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--74Sjzp7gGg/T0FYosT76wI/AAAAAAAAAsc/RMx7HLqs9NU/s1600/IMG_3166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/--74Sjzp7gGg/T0FYosT76wI/AAAAAAAAAsc/RMx7HLqs9NU/s200/IMG_3166.jpg" width="149" /></a><a href="http://1.bp.blogspot.com/-tlRY_hmTjoQ/T0Fhl3IZRtI/AAAAAAAAAvE/hMPP7mj7AVc/s1600/IMG_3185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-tlRY_hmTjoQ/T0Fhl3IZRtI/AAAAAAAAAvE/hMPP7mj7AVc/s200/IMG_3185.jpg" width="149" /></a><a href="http://4.bp.blogspot.com/-SmQWprY3_po/T0FZfh4sU9I/AAAAAAAAAtM/Ny2Os56S4GE/s1600/IMG_3226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-SmQWprY3_po/T0FZfh4sU9I/AAAAAAAAAtM/Ny2Os56S4GE/s200/IMG_3226.jpg" width="149" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/--74Sjzp7gGg/T0FYosT76wI/AAAAAAAAAsc/RMx7HLqs9NU/s1600/IMG_3166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/--74Sjzp7gGg/T0FYosT76wI/AAAAAAAAAsc/RMx7HLqs9NU/s1600/IMG_3166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;">My liquor of choice these past few months is anything bourbon based. With the resurgence of old school and innovative cocktails popping up at various bars in New York like <a href="http://employeesonlynyc.com/" target="_blank">Employees Only</a>, <a href="http://pdtnyc.com/" target="_blank">PDT</a> or <a href="http://deathandcompany.com/" target="_blank">Death &amp; Co</a> it has been really easy to find some really fantastic drinks using it and, my other new-found love, bitters. &nbsp;To me, bourbon is featured best in the mint julep. &nbsp;This old fashioned drink is nothing more than muddled mint, sugar and simple syrup served with good bourbon in a chilled glass of crushed ice topped with a sprig of fresh mint. While traditionally, a mint julep is associated with Kentucky and the Kentucky Derby, the origins are actually unknown; though it definitely surfaced in the South during the 18th century.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-T9GuYEOf6ZU/T0GO9kRVqRI/AAAAAAAAAvk/ECZ7fFpqsR4/s1600/IMG_3362.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-T9GuYEOf6ZU/T0GO9kRVqRI/AAAAAAAAAvk/ECZ7fFpqsR4/s320/IMG_3362.jpg" width="238" /></a></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><i>Bar Tonique</i></td></tr></tbody></table><div style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hQrSMZlPS2s/T0FYxlocsWI/AAAAAAAAAsk/bqbvOYin0C0/s1600/IMG_3168.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hQrSMZlPS2s/T0FYxlocsWI/AAAAAAAAAsk/bqbvOYin0C0/s320/IMG_3168.jpg" width="239" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>My first (and last!) hurricane.</i></td></tr></tbody></table><div style="text-align: left;">You will see mint juleps abound in various bars and restaurants in New Orleans. &nbsp;Though some say Pat O'Brien's (home of the original hurricane) has the best in town, I found myself sipping an amazing glass at <a href="http://bartonique.com/" target="_blank">Bar Tonique</a> on a quiet residential street close to the edge of the French Quarters.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A few blocks away from Bourbon Street, it is a haven away from the general rowdy tackiness of Bourbon Street. &nbsp;While we did enjoy ourselves a few (bad!) hurricanes on Bourbon Street and found ourselves in a "club" dancing and drinking at 6pm, sometimes you just need a nice place to park ourselves and just enjoy a well-made cocktail. With pages of finely honed cocktails, Bar Tonique definitely offers that to their discerning customers.&nbsp;</div><div style="text-align: left;"><br /></div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-nVa5a8bl7Xo/T0G_nAE1C0I/AAAAAAAAAv4/ccbWZTVDwUs/s1600/IMG_3276.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nVa5a8bl7Xo/T0G_nAE1C0I/AAAAAAAAAv4/ccbWZTVDwUs/s640/IMG_3276.jpg" width="441" /></a>In the summer, there is nothing better than a glass of strong mint julep to while away a lazy, muggy afternoon hiding away in your air-conditioned home. &nbsp;Though it is definitely winter here in NYC, I found myself this weekend with a craving for some mint julep to bring back those hedonistic memories of New Orleans. The smoky honey flavor from the bourbon mixed in with the refreshing mint juices makes for one of the most perfect drinks. There is a certain Southern charm in drinking a mint julep the proper way, straight from a silver pewter cup. &nbsp;Unfortunately, after checking my neighborhood Sur La Table and Williams-Sonoma and failing to find what I wanted, a friendly employee guided me towards a <a href="http://www.surlatable.com/product/PRO-693457/Schott-Zwiesel-Bar-Collection-All-PurposeTumbler" target="_blank">tall tumbler</a> in replacement.&nbsp;</div></div></div><div class="" style="clear: both; text-align: left;"></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><div style="text-align: left;">While there was no silver cup, my mint julep was the perfect way to end the weekend and console myself with working on President's Day. In the words of one smart Cajun Frenchman, "<i>Laissez les bon temps rouler</i>!" ("Let the good times roll!")</div></div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">MINT JULEP</span></b></div><div style="text-align: center;"><i>Makes 1</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><b><span class="Apple-style-span" style="text-decoration: underline;">INGREDIENTS</span></b></div></div><div style="text-align: center;"><div style="text-align: left;">1/2 tsp granulated sugar</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 oz simple syrup *</div></div><div style="text-align: center;"><div style="text-align: left;">12 fresh mint leaves</div></div><div style="text-align: center;"><div style="text-align: left;">2 oz bourbon</div></div><div style="text-align: center;"><div style="text-align: left;">Crushed ice</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;"><b><span class="Apple-style-span" style="text-decoration: underline;">DIRECTIONS</span></b></div></div><div style="text-align: center;"><div style="text-align: left;">1. In a tall tumbler, add sugar, simple syrup and mint leaves. &nbsp;Using a muddler or the end of a wooden spoon, muddle everything until natural juices are released.</div></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-6KcFcxk0LXw/T0G_Z08VqqI/AAAAAAAAAvw/I4FJZptdHfM/s1600/IMG_3270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6KcFcxk0LXw/T0G_Z08VqqI/AAAAAAAAAvw/I4FJZptdHfM/s320/IMG_3270.jpg" width="239" /></a></div><div style="text-align: center;"><div style="text-align: left;">2. &nbsp;Add ice and bourbon. Top with a sprig of mint and serve immediately. Using a swizzle stick, gently mix it together.&nbsp;</div></div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">See below for my photo montage of all things good in New Orleans and a mini-index of some of the places we found ourselves in a few short days.</div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b43GGzoIXG4/T0MATr7dafI/AAAAAAAAAws/G6Zd-0vN3V4/s1600/photo-10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-b43GGzoIXG4/T0MATr7dafI/AAAAAAAAAws/G6Zd-0vN3V4/s640/photo-10.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Turtle Soup and $0.25 martinis at the legendary Commander's Palace.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LjG0RncrENc/T0LsjOsZETI/AAAAAAAAAwI/25-wP0eZqa4/s1600/photo-7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-LjG0RncrENc/T0LsjOsZETI/AAAAAAAAAwI/25-wP0eZqa4/s640/photo-7.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Scenes from the French Quarters and Bourbon Street.</i><span class="Apple-style-span" style="font-size: small;"><i>&nbsp;</i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody><tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://1.bp.blogspot.com/-sJFoBZK-wG0/T0FhbVEB3gI/AAAAAAAAAu8/-AxfA1f22Fc/s1600/IMG_3184.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-sJFoBZK-wG0/T0FhbVEB3gI/AAAAAAAAAu8/-AxfA1f22Fc/s320/IMG_3184.jpg" width="239" /></a></div></div></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cracklin' duck confit at Cochon.</div></div></td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody><tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://2.bp.blogspot.com/-ZapVO6ddmKw/T0FZpbmfR_I/AAAAAAAAAtU/PDYaoFZ6a2Y/s1600/IMG_3235.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://2.bp.blogspot.com/-ZapVO6ddmKw/T0FZpbmfR_I/AAAAAAAAAtU/PDYaoFZ6a2Y/s320/IMG_3235.JPG" width="320" /></a></div></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pan fried rabbit at K Paul's.&nbsp;</div></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ncgw06QAKdQ/T0L66zOuggI/AAAAAAAAAwc/P4FhT3TZSGc/s1600/iLookbookfelix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Ncgw06QAKdQ/T0L66zOuggI/AAAAAAAAAwc/P4FhT3TZSGc/s1600/iLookbookfelix.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody><tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://4.bp.blogspot.com/-JQc0O5ohK0A/T0Fa2sBhGdI/AAAAAAAAAuU/tqd_XoU2Ntg/s1600/IMG_3366.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-JQc0O5ohK0A/T0Fa2sBhGdI/AAAAAAAAAuU/tqd_XoU2Ntg/s400/IMG_3366.jpg" style="cursor: move;" width="400" /></a></div></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fluffy beignets at the legendary Café du Monde.</div><div><br /></div></td></tr></tbody></table><b><span class="Apple-style-span" style="text-decoration: underline;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-decorations-in-effect: none; font-weight: normal; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody><tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://3.bp.blogspot.com/-ZnKPnO5cwu4/T0Fbj8zqjqI/AAAAAAAAAu0/pYFmXSoENRI/s1600/IMG_3464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="http://3.bp.blogspot.com/-ZnKPnO5cwu4/T0Fbj8zqjqI/AAAAAAAAAu0/pYFmXSoENRI/s400/IMG_3464.JPG" style="cursor: move;" width="400" /></a></div></td></tr><tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Amazing charbroiled Louisiana shrimp at August</div></td></tr></tbody></table></span></b><a href="http://2.bp.blogspot.com/-NZZbcpXKx3w/T0Lsl1QwHwI/AAAAAAAAAwQ/9n9oQjd-Xvs/s1600/photo-8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://2.bp.blogspot.com/-NZZbcpXKx3w/T0Lsl1QwHwI/AAAAAAAAAwQ/9n9oQjd-Xvs/s640/photo-8.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Cruisin' down the Bayou.</i></td></tr></tbody></table></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GSuV0KLaYfE/T0FZX2JZU4I/AAAAAAAAAtE/9LRa4rCzZKs/s1600/IMG_3217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="http://3.bp.blogspot.com/-GSuV0KLaYfE/T0FZX2JZU4I/AAAAAAAAAtE/9LRa4rCzZKs/s320/IMG_3217.jpg" width="320" /></a>&nbsp;</td></tr><tr><td class="tr-caption" style="text-align: center;">One of the unusual, new solar homes being built in the Ninth Ward post-Katrina.</td></tr></tbody></table><b><u><br /></u></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TLa_BJSJYX8/T0L8pHLoEYI/AAAAAAAAAwk/dKNrfcaKbzk/s1600/iLookbook-willie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TLa_BJSJYX8/T0L8pHLoEYI/AAAAAAAAAwk/dKNrfcaKbzk/s640/iLookbook-willie.jpg" width="640" /></a></div><b><span class="Apple-style-span" style="text-decoration: underline;">DINING</span></b><br /><a href="http://www.restaurantaugust.com/" target="_blank">August</a><br />301 Tchoupitoulas Street<br />New Orleans, LA 70130<br />(504) 299-9777<br /><br /><a href="http://www.cafedumonde.com/" target="_blank">Café du Monde&nbsp;</a><br /><div><a href="http://www.cafedumonde.com/" target="_blank"></a>800 Decatur Street,<br /><div>New Orleans, LA 70116<br />(504) 525-4544<br /><div><nobr></nobr><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 13px; white-space: nowrap;"></span></span><br /><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 13px; white-space: nowrap;"></span></span><a href="http://www.cochonrestaurant.com/" target="_blank">Cochon</a><br />930 Tchoupitoulas Street<br />New Orleans, LA 70130<br />(504) 588-2123<br /><span class="Apple-style-span" style="color: white; font-family: TrajanProRegular, Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 10px;"></span></span><br /><span class="Apple-style-span" style="color: white; font-family: TrajanProRegular, Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 10px;"></span></span><br /><a href="http://www.commanderspalace.com/" target="_blank">Commander's Palace</a><br />1403 Washington Avenue<br />New Orleans, LA 70130<br />(504) 899-8221<br /><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 13px; white-space: nowrap;"><br /></span></span><br /><a href="http://felixs2012.point2pointdesign.com/" target="_blank">Felix's Restaurant &amp; Oyster Bar&nbsp;</a><br />739 Iberville Street<br />New Orleans, LA 70130<br />(504) 522-4440<br /><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span><br /><a href="http://www.chefpaul.com/kpaul" target="_blank">K Paul's Louisiana Kitchen</a><br />416 Chartres Street<br />New Orleans, LA 70130<br />(504) 596-2530</div><div><br />Willie Mae's Scotch House<br />2401 St Ann St New Orleans, LA 70119<br />(504) 822-9503<br /><br /><b><span class="Apple-style-span" style="text-decoration: underline;">GOING OUT</span></b><br /><a href="http://bartonique.com/" target="_blank">Bar Tonique</a><br />820 North Rampart Street</div><div>New Orleans, LA 70116<br />(504) 324-6045<br /><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 13px; white-space: nowrap;"><br /></span></span></div><div><a href="http://www.spottedcatmusicclub.com/" target="_blank">The Spotted Cat</a></div>623 Frenchmen Street<br />New Orleans, LA 70116<br />(206) 337-3273</div></div>gastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.com2